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.