Arugula Pesto Wheat Berries


3 cups cooked wheat berries*
3 medium garlic cloves
2/3 cup pine nuts (or sliced almonds), toasted (divided)
3 cups loosely packed arugula leaves
1/2 cup freshly grated Parmesan
2 big pinches salt
1 tablespoon fresh lemon juice
1/3 cup olive oil
1/3 cup black Kalamata olives, chopped
4 - 6 ounces seitan, (optional), chopped and pan-fried into crispy bits in a bit of oil
a bit of shaved Parmesan as garnish


A Peppery Arugula Pesto Tossed With A Bowl Of Plump, Chewy Wheat Berries. The Bite Of The Arugula Is Tamed By The Creaminess Of The Pine Nuts In The Pesto, And The Saltiness Of The Grated Parmesan And Chopped Kalamata Olive Offsets The Wheat Berries Nicel

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