Wheat Berries with Pesto

  • Yield 6 servings

A chewy, refreshing salad that's super using jarred pesto.

Wheatberries with Pesto
Mark Boughton Photography / styling: Teresa Blackburn


1 1/2 cups wheat berries
3 to 3 1/2 cups water
1/2 cup jarred basil pesto
1 1/2 cups cherry tomatoes, cut into halves


  1. Soak wheat berries in water overnight.
  2. Drain water and fill pot with fresh water (3 to 3 ½ cups) until the wheat berries are covered. Bring water to a boil; cover and reduce heat to a simmer. Cook until grains are tender yet chewy, 1 to 1 1/2 hours.
  3. Drain wheat berries; stir in pesto and tomatoes. 

Recipe courtesy of Turnbull Creek Farm, Bon Aqua, Tenn.



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