Pesto

Wheat Berries With Pistachio Pesto

May  7, 2018
5
1 Ratings
Photo by James Ransom
  • Serves 4
Author Notes

These wheat berries think they’re the cutest pasta shape around (and we won’t tell them otherwise). I love a big bowl of pesto-y wheat berries just as they are, but why not add a runny-yolked egg on top, or serve alongside grilled vegetables, like eggplant, or meat, like chicken? Keep any leftovers in the fridge and serve cold—maybe at a picnic!—just like pasta salad. —Emma Laperruque

Test Kitchen Notes

Featured in: Why You Should Cook—and Dress—Your Grains Like Pasta —The Editors

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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
Directions
  1. Set a large pot of water (at least 8 cups) over high heat. Add the salt, plus enough to taste so the water is very salty. Bring to a boil, then add the wheat berries. Boil for 50 minutes to 1 hour until tender but chewy. (If needed, add more water during the cooking process, so they’re always in a lot of liquid.)
  2. Meanwhile, make the pesto. Preheat the oven to 350° F. Add the pistachios to a rimmed sheet tray. Roast for about 8 minutes or until fragrant and toasty. Cool completely. Combine the herbs, pecorino, and garlic in a food processor. Pulse until finely chopped, scraping down as needed. Add the pistachios and pulse until roughly chopped. Add the oil and pulse to yield a rustic, chunky pesto. You don’t want it completely smooth—you’d lose the pistachios’ pretty color and, if over-processed, they’ll turn into butter, making the pesto greasy. Season with salt to taste.
  3. When the wheat berries are done, use a spider to transfer them to a big bowl. Add some pesto and toss. Add some salty, starchy water from the pot and toss. Add more pesto, water, and salt as needed, until a sauce forms. You won't use all the pesto, but it keeps in the fridge (and freezer!) well.
  4. Serve hot with pecorino or pistachios or both on top.

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Emma was the food editor at Food52. She created the award-winning column, Big Little Recipes, and turned it into a cookbook in 2021. These days, she's a senior editor at Bon Appétit, leading digital cooking coverage. Say hello on Instagram at @emmalaperruque.

4 Reviews

Melissa Y. August 3, 2018
We loved this as a picnic side, and frying the leftovers with an egg makes for a fabulous and easy salad topper.
Emma L. August 3, 2018
Yum! Love that idea for repurposing the leftovers!
FrugalCat May 8, 2018
Not a basil or mint fan so I made this with parsley and cilantro. Very good, will make again. The pistachio was a nice flavor but I am eager to try my favorite nut- walnut.

At Whole Foods there are two bulk buns of wheat, one labeled winter and one spring. Which is best? I don't even remember which one I have.
Emma L. May 8, 2018
Mm, love a walnut pesto! The winter/spring label refers to the growing season—and I don't have a personal preference between the two. Curious to hear if others do!