Spelt Salad with Pesto and Cherry Tomatoes

The spelt salad with pesto and cherry tomatoes is a fresh and ideal dish for the spring or summer. Here is the recipe, with an Italian twist in the pesto preparation.

Ingredients

• 200 g of pearled spelt
• 200 g of cherry tomatoes
• 100 g of Genoese pesto
• 30 g of pine nuts (optional)
• 30 g of arugula (to garnish)
• Salt and pepper to taste
• Extra virgin olive oil

For the pesto (if you want to prepare it fresh):

• 50 g of fresh basil
• 30 g of grated Parmesan cheese
• 2 cloves of garlic
• 10 g of pine nuts
• 100 ml of extra virgin olive oil
• Salt to taste

Preparation

1. Start by bringing a pot of salted water to a boil and cook the pearled spelt according to the timing indicated on the package (usually around 20-30 minutes), until it becomes tender but still al dente.
2. In the meantime, prepare the pesto if you are not using the ready-made one. Crush the basil leaves with the pine nuts, garlic, and a pinch of salt in a mortar until you get a paste. Then, incorporate the grated Parmesan and the extra virgin olive oil in a thin stream, working continuously with the pestle until a creamy sauce is obtained.
3. Wash and cut the cherry tomatoes in half.
4. Once cooked, drain the spelt and run it under cold water to stop the cooking and cool it down.
5. Place the spelt in a large bowl, add the cherry tomatoes, the pesto and gently mix. Adjust the salt and pepper to your liking.
6. If desired, you can toast the pine nuts in a non-stick pan for a few minutes and then add them to the salad to add crunchiness and flavor.
7. Serve the dish on a bed of arugula with a drizzle of raw extra virgin olive oil.

Curiosity

Spelt is an ancient grain highly valued in Italian cuisine, especially in the Tuscany area. It is rich in fiber, protein and has a low glycemic index, making it an excellent base for summer salads. The pesto, originating in Liguria, adds an aromatically rich note to the dish, thanks to the presence of basil and Parmesan.