Wheat Caprese & Green Pesto
Servings 2 servings
Equipment
- Cooking Pot
- Non-Stick Frying Pan
- Mortar
Ingredients
- 200 gram Wheat Grains
- 10 Cherry Tomatoes
- Some Mini Mozzarella
- Some Arugula
Pesto Ingredients
- 50 gram Basil
- 2 tbsp Pine nuts or Macadamia Nuts
- Some Aged Sheep Cheese or Old Amsterdam Goat Cheese (aged)
- ½ clove Garlic
- ½ Lemon
- 7 tbsp Olive Oil
Instructions
Cooking the Wheat Grains
- Rinse the wheat grains and add them to the cooking pot. Add enough water, which is about 5 cm above the wheat grains. Depending on European soft wheat or American hard wheat, the cooking time can vary between 75 and 120 minutes. Drain the wheat grains, when cooked, and let them cool to room temperature.
Making the Pesto
- Toast the pine nuts until golden brown in a dry frying fan.
- In the meanwhile, you can add the garlic and a pinch of salt to the mortar. Bash this until the clove of garlic turned into a garlic paste.
- Then you can add the basil leaves, pine nuts and some grated cheese. Bash again until all the ingredients are smashed completely.
- Add the olive oil, juice and zest of 1/2 lemon to make the pesto more creamy. Season the pesto with additional salt & pepper!
Mixing & Serving
- Mix the wheat grains with the pesto. You can add as much or little as you like!
- Serve the wheat grains with mozzarella, tomatoes and some arugula.