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Spring Pesto Spelt Berry Salad

 1 cup dried spelt berries
 1/4-1/3 cup pesto (here is our recipe for Kale & Walnut Pesto, <a href="" target="_blank" Garlic Scape & Almond Pesto and our recipe for Perfect Basil Pesto.)
 Minced radishes
 Sliced strawberries
 Blanched and chopped asparagus
 Sliced almonds (optional)
 Crumbled or goat feta cheese (optional)
 Cooked white beans (optional)

Rinse the spelt berries in running water and then soak overnight (8 hours or so.)


Drain and rinse the spelt berries, and then put them in a pot and cover with 3 cups of water.


Bring to a boil, reduce heat and simmer for 35-45 minutes. Taste-- it's sort of like cooking pasta, you want to have a little chewy bite to them still without being crunchy. Might take up to an hour. Drain any excess water.


While still warm, toss with the pesto, adding more or less to your taste.


Add in your extras-- we used blanched and chopped asparagus, sliced strawberries, minced radishes and a few sliced almonds on top! Add some cold, leftover roast chicken or cooked white beans to make this a complete meal.