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Wheat Salad With Pesto And Zucchini

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Wheat Salad With Pesto And Zucchini

Cuisine:Mediterranean

Course:Side Dish

15m prep 45m cook 1h 0m ready

4 to 6 servings This salad makes a good desk lunch or potluck dish. Add feta, goat cheese, or cubes of Fried Halloumi, if desired.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1 cup wheat, rye, or spelt berries, or emmer, Kamut, or farro
  • 1
    • 2 cups loosely packed fresh basil leaves
    • ½ cup grated Parmesan or Pecorino Romano (2 ounces)
    • ⅓ cup pine nuts, toasted
    • 2 garlic cloves, chopped
    • ½ cup extra-virgin olive oil
    • Salt
    Sub-recipe steps
    1. Combine in a food processor and process to a rough paste: 2 cups loosely packed fresh basil leaves; ½ cup grated Parmesan or Pecorino Romano (2 ounces); ⅓ cup pine nuts, toasted; 2 garlic cloves, chopped
    2. With the machine running, slowly add: ½ cup extra-virgin olive oil
    3. The pesto should be a thick paste. If it seems dry, add a little more olive oil. Season to taste with: Salt
    4. Use immediately, or pour a very thin film of olive oil over the top, cover, and refrigerate for up to 1 week.
    5. For a more robust texture, use a mortar and pestle.
    6. Using the ingredients and quantities from version I, pound the pine nuts until very fine. Add the garlic and pound until ground to a paste. Add the basil and a pinch of salt. Pound until ground to a paste. Stir in the cheese and pound until incorporated. Stir in the oil and season to taste.
  • 1 medium zucchini, shaved into ribbons with a vegetable peeler
  • ⅓ cup toasted almonds or Marcona almonds, chopped
  • 1 tablespoon lemon juice
  • Salt to taste

Let's Prepare

Collect

Gather these ingredients - no prep needed yet.

  • 1 cup wheat, rye, or spelt berries, or emmer, Kamut, or farro
  • 1 Pesto
  • 1 medium zucchini, shaved into ribbons with a vegetable peeler
  • ⅓ cup toasted almonds or Marcona almonds, chopped
  • 1 tablespoon lemon juice
  • Salt to taste

Let's Cook

  1. Step 1.

    Cook: 1 cup wheat, rye, or spelt berries, or emmer, Kamut, or farro

  2. Step 2.

    Let cool completely. Prepare, using arugula instead of basil and walnuts instead of pine nuts: Pesto

  3. Step 3.

    Toss the cooked grains in a large bowl with the pesto. Add: 1 medium zucchini, shaved into ribbons with a vegetable peeler; ⅓ cup toasted almonds or Marcona almonds, chopped; 1 tablespoon lemon juice; Salt to taste

  4. Step 4.

    Toss well to combine and serve chilled or at room temperature.

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