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Arugula Pesto Wheat Berries

Arugula Pesto Wheat Berries Recipe

  • 3 cups cooked wheat berries*
  • 3 medium garlic cloves
  • 2/3 cup pine nuts (or sliced almonds), toasted (divided)
  • 3 cups loosely packed arugula leaves
  • 1/2 cup freshly grated Parmesan
  • 2 big pinches salt
  • 1 tablespoon fresh lemon juice
  • 1/3 cup olive oil
  • 1/3 cup black Kalamata olives, chopped
  • 4 - 6 ounces seitan, (optional), chopped and pan-fried into crispy bits in a bit of oil
  • a bit of shaved Parmesan as garnish
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