when i first read this recipe, much like a lot of the vegan recipes i first read, i wasn’t extremely thrilled. i had a bunch of wheat berries that i bought for another recipe and was trying to clean out my pantry (kidding.. wish i had a pantry), more like one cupboard that i put everything in. decided to give it a go. it was warm and sunny in my friends house when we started cooking and after a glass of rose, it was the perfect treat. we couldn’t stop dipping into it.
the pesto is simple and has the perfect amount of zest to stand up to the hearty wheat berries. paired with the summer squash and tomatoes, it brought me back to florence in the fall, sitting outdoors at zaza, and listening to music.
basil flowers and tomatoes that look like a baby’s arms.
pesto in the works.
my friends brilliant table decoration idea, eat in a garden (see first picture). she’s a crafty one – also built a chest/table for their dining room and headboard for her bed both from pieces she bought at urban ore. reduce, reuse, recycle to your eclectic fancy.
this was 1/4 of what i ate. i suggest doubling. perfect sunday salad to eat all week.
hearty wheat berries with lemon pesto from big vegan
1/2 cup wheat berries, farro, or kamut berries cooked as the packaging directs and cooled in the fridge
1/2 cup packed fresh basil
2 tablespoons chopped walnuts (i used 4 walnuts)
2 tablespoons pine nuts
1 garlic clove, peeled
2 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice
1 teaspoon fresh lemon zest
1/4 teaspoon salt
5 ounces zucchini (or 1 summer squash)
2 cups chopped tomatoes, drained (i used 2 medium-sized heirlooms)
2 tablespoons sliced red onion
1. cook the wheat berries and put in the fridge to cool.
2. in a food processor, puree: basil, walnuts, pine nuts, garlic, olive oil, lemon juice, lemon zest, and salt (to taste).
3. scrape out the pesto over the cooled wheat berries, stir to mix.
4. chop the vegetables and train in a colander. toss with wheat berries and pesto.