Hearty Wheat Berries with Pistachio Pesto

Savor the delightful combination of hearty wheat berries tossed in a vibrant and nutty pistachio pesto. This dish is a perfect blend of chewy wheat berries, aromatic herbs, sharp pecorino cheese, and crunchy pistachios, all coming together in a flavorful and satisfying meal.

Ingredients

Ingredients
2	teaspoons kosher salt, plus more to taste
1	cup wheat berries
1⁄2	cup dill, stems mostly removed
1⁄2	basil leaves
1⁄4	cup mint leaves
1⁄3	cup grated pecorino, plus more for garnish
1	garlic clove, smashed and peeled
3⁄4	cup shelled pistachios (about 4 ounces), plus more for garnish
1⁄2	cup extra-virgin olive oil

Instructions

• Preparation Instructions

  1. Fill a large pot with at least 8 cups of water and bring to a boil over high heat. Season the water generously with kosher salt. Add the wheat berries and cook for 50 to 60 minutes until tender yet chewy. Ensure the wheat berries are always submerged in liquid, adding more water if necessary.
  2. While the wheat berries cook, prepare the pistachio pesto. Preheat the oven to 350°F (175°C) and toast the pistachios on a baking sheet for about 8 minutes until fragrant. Allow them to cool. In a food processor, combine the dill, basil, mint, pecorino, and garlic. Pulse until finely chopped, then add the toasted pistachios and pulse until coarsely chopped. Slowly stream in the olive oil and pulse to achieve a rustic, chunky pesto. Adjust seasoning with salt.
  3. Once the wheat berries are cooked, transfer them to a large bowl using a spider skimmer. Toss the wheat berries with a portion of the pesto. Add some of the starchy water from the pot and toss again. Continue adding pesto, water, and salt until a creamy sauce coats the wheat berries. You may not need all the pesto, but any leftovers can be stored in the fridge or freezer.
  4. Serve the wheat berries with pistachio pesto hot, garnished with extra pecorino and pistachios for added flavor and texture.

Aug 03, 2024