Arugula Pesto Wheat Berries Recipe

Step 1

Place the cooked wheat berries 3%cups in a large mixing bowl and set them aside so they can come up to room temperature if you've had them in the refrigerator.

Step 2

In a food processor or blender, combine garlic 3%cloves, pine nuts 0.6666666666666666%cup, arugula 3%cups, Parmesan 0.5%cup, salt 2%pinches, lemon juice 1%tbsp, and olive oil 0.3333333333333333%cup; process until smooth to make a pesto.

Step 3

Fold the arugula pesto into the wheat berries. Stir in Kalamata olives 0.3333333333333333%cup and, if using, seitan{4-6%oz}(pan-fried until crispy). Garnish with shaved Parmesan and additional toasted pine nuts.