Pecan Parsley Pesto with Wheat Berries
July 19, 2010 in Side Dishes, Wheat Berry Recipes by Joyce Bunderson
If your parsley is multiplying wildly like mine this is a delicious healthy way to take advantage of that – or just purchase it at the market; it’s fairly inexpensive. Your Mediterranean kitchen will be emitting aromas that will draw hungry appetites. If you want to make this recipe serve more, just add more wheat berries; it will work nicely with up to double the wheat berries. This recipe serves as a vegetable serving, starch serving, and a protein serving; and it has a very nice flavor. You can use the pesto with pasta, fish, breads, crackers or vegetables - be creative.
Ingredients
Ingredients:
2 cups cooked wheat berries or See directions below.
3 cups water if wheat berries are not already cooked.
¾ cup pecans
2 cups parsley (packed)
1/3 cup grated Parmesan
¼ cup extra virgin olive oil
2 tablespoon lemon juice
½ teaspoon salt, or as desired
1 tablespoon minced garlic
Directions:
If you don’t have cooked refrigerated or frozen wheat berries, cook 1 ¼ cup raw wheat berries in 3 cups water for about an hour to 1 ¼ hour, until desired tenderness. Toast pecans in a skillet, until just beginning to brown. Combine all ingredients except wheat berries in a food processor: process until smooth. Stir wheat berries and pesto together and carefully heat over a low heat in a saucepan or in a covered casserole dish in the microwave - the microwave is an easier method.
I used curly parsley from my garden.
Rinsed and heavy stems removed.
Pecans in a skillet.
Lightly brown the pecans.
Gather the ingredients.
Process ingredients until smooth.
Stir and heat wheat berries and pesto.
Side dish or main course - you choose.
Store the leftover parsley in the refrigerator.
paul thomas said on December 9, 2010
Are you supposed to use 1T., 2T. or 3T. lemon juice? Thx.
Joyce Bunderson said on January 18, 2011
Dear Paul,
I’m so sorry that your question sat in our recipe section for over a month – unanswered. I hope that you discovered as I did that I needed to put in a little more lemon juice. So use only 2 Tablespoons. Not one or three – how would you ever know? I try to proof my chicken scratched scraps that come from the kitchen, but sometimes (obviously) confuse myself. Hope your recipe came out great.
Best wishes in the knowledge that Good Health Can Be Yummy,
Joyce