Spelt, often referred to as the "caviar of grains", has a pleasant nutty taste. Slightly crunchy, it is excellent for cold salads. This one is a lovely picnic or summer party side dish.
2/3 cup | spelt berries | 120 g | |
23 leaves | fresh basil | 12 g | |
1/2 clove | garlic | ||
3 tbsp | pine nuts | 20 g | |
4 tsp | Parmesan cheese | 4 g | |
1/4 cup | extra virgin olive oil | 65 mL | |
1 pinch | salt [optional] | 0.1 g | |
ground pepper to taste [optional] |
Please note: Depending on the type of spelt berries used, they may require soaking at least 4 h before cooking.
A blender or food processor will be very useful to make the pesto sauce.
per 1 serving (100 g)
Amount % Daily Value |
Calories 270 |
Fat 19 g 29 % |
Saturated
2.6 g
13 % |
Cholesterol 0 mg |
Sodium 20 mg 1 % |
Carbohydrate 22 g 7 % |
Fibre 4 g 15 % |
Sugars 0 g |
Net Carbs 18 g |
Protein 5 g |
Vitamin A 2 % |
Vitamin C 1 % |
Calcium 2 % |
Iron 12 % |
Food Group | Exchanges |
---|---|
Vegetables | 0 |
Meat and Alternatives | 0 |
Fats | 3 ½ |