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Roasted Asparagus Wheat Berry Salad with Arugula Pistachio Pesto

A Beautiful Plate
  • 0 minutes
  • Serves 4

INGREDIENTS

1 cup

hard red wheat berries, rinsed (*see notes for substitution options)

3

and 1/2 cups cold water

1/2 tsp

kosher salt

extra virgin olive oil

1

bunch of fresh (thick) asparagus, tough ends trimmed

extra virgin olive oil

kosher salt

freshly ground black pepper

2

medium garlic cloves, peeled

2 oz

baby arugula

1

and 1/2 ounces fresh basil (set aside 1-2 leaves for garnishing)

1/4 cup

raw or toasted shelled pistachios, plus more for garnishing

1/3 cup

extra virgin olive oil

1 tbsp

freshly squeezed lemon juice

kosher salt

freshly ground black pepper

fresh basil leaves, chiffonade

roughly chopped raw or toasted shelled pistachios

freshly grated lemon zest

shaved aged Manchego or Parmigiano-Reggiano cheese