Wheat Berries With Pistachio Pesto

1. 1

   Set a large pot of water (at least 8 cups) over high heat. Add the salt, plus enough to taste so the water is very salty. Bring to a boil, then add the wheat berries. Boil for 50 minutes to 1 hour until tender but chewy. (If needed, add more water during the cooking process, so they're always in a lot of liquid.)

2. 2

   Meanwhile, make the pesto. Preheat the oven to 350u00b0 F. Add the pistachios to a rimmed sheet tray. Roast for about 8 minutes or until fragrant and toasty. Cool completely. Combine the herbs, pecorino, and garlic in a food processor. Pulse until finely chopped, scraping down as needed. Add the pistachios and pulse until roughly chopped. Add the oil and pulse to yield a rustic, chunky pesto. You don't want it completely smooth-you'd lose the pistachios' pretty color and, if over-processed, they'll turn into butter, making the pesto greasy. Season with salt to taste.

3. 3

   When the wheat berries are done, use a spider to transfer them to a big bowl. Add some pesto and toss. Add some salty, starchy water from the pot and toss. Add more pesto, water, and salt as needed, until a sauce forms. You won't use all the pesto, but it keeps in the fridge (and freezer!) well.

4. 4

   Serve hot with pecorino or pistachios or both on top.

* Per serving · 4 servings · Values may vary.

No additional tips available.