Photo: Mike Kenneally
Arugula Pesto Wheat Berries Recipe
11 ingredients
15 min + 10 min
openrecipes
A peppery arugula pesto tossed with a bowl of plump, chewy wheat berries. The bite of the arugula is tamed by the creaminess of the pine nuts in the pesto, and the saltiness of the grated Parmesan and chopped Kalamata olive offsets the wheat berries nicely.
Estimated Nutrition (whole recipe, rough)
572
Calories
36g
Protein
42g
Fat
15g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pine Nut | 1 oz (28g) | 191 |
| Seitan | 100g | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Arugula | 1 cup (20g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 3 cups cooked wheat berries*
- 3 medium garlic cloves
- 2/3 cup pine nuts (or sliced almonds), toasted (divided)
- 3 cups loosely packed arugula leaves
- 1/2 cup freshly grated Parmesan
- 2 big pinches salt
- 1 tablespoon fresh lemon juice
- 1/3 cup olive oil
- 1/3 cup black Kalamata olives, chopped
- 4 - 6 ounces seitan, (optional), chopped and pan-fried into crispy bits in a bit of oil
- a bit of shaved Parmesan as garnish
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By 101cookbooks ·
Recipe sourced from
openrecipes