Spelt with Parsley Almond Pesto, Cherry Tomatoes and Parmesan

We love this recipe from 26 Grains!

**Ingredients (serves 4):

FOR THE SPELT

  • 200g pearled spelt, soaked in cold water for at least 1 hour
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 1 garlic clove, crushed
  • 250g cherry tomatoes, halved
  • 150g rocket
  • 50g shaved Parmesan
  • Sea salt and black pepper

FOR THE PESTO

  • 75g flaked almonds
  • 50g parsley
  • 1 garlic clove, crushed
  • 100ml olive oil
  • Juice of 1 lemon
  • ½ teaspoon of salt
  • Freshly ground black pepper

Method

  • Start by making the spelt. Add 1 litre water to a medium pan and bring to the boil. Add the spelt and reduce the heat so the water is
    at a gentle rolling boil. Cook for 20 minutes until tender.
  • Add the olive oil to a pan over a medium heat. Add the onions and let them cook until softened, about 7 minutes, then add the garlic
    and cook for a minute longer.
  • Remove from the heat and stir in the tomatoes so that they ever so slightly caramelise on the outside.
  • To make the pesto, place all the ingredients in a food processor or blender and pulse briefly (about 6 times) for a more textured pesto,
    or blend at high speed for a minute or two for a smoother pesto.
  • Drain the cooked spelt and allow to cool slightly. Mix with the onions and tomatoes in a bowl and add stir in a good helping of the
    pesto – about 8 tablespoons (any leftover pesto can be stored in
    the fridge in an airtight jar for up to 5 days).
  • Season with salt and pepper and serve with the rocket and shaved Parmesan.

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