There is something about fresh pesto that positively screams summer. Its fresh flavors and snappy scent seem to cool my soul on a hot summer evening (of which Oregon has had its share lately). Buckwheat cooks in about 20 minutes on the stove top, so not only does this dish refresh, it won’t have you slaving in the hot kitchen. To make this vegan or simply lighter in flavor, leave out the Parmesan. Fresh chopped tomatoes would be a great addition to this salad, in my opinion. Serve alongside some crusty French Bread and sliced veggies for a cool, easy summer meal.
If buckwheat groats are hard to come by, kasha would work well in this dish or try a different whole grain for a special twist—millet, wheat berries, quinoa—any of these would be delicious. That’s part of the magic of pesto, there are few foods that it does not enhance!
Buckwheat Pesto Salad
- 1 cup Buckwheat Groats
- 2-1/2 cups Water
- 1/4 tsp Sea Salt
- 2 Tbsp Olive Oil
- 1 Tbsp Butter, softened
- 4 cloves Garlic, finely minced
- 1/2 cup chopped Walnuts
- 1 cup finely chopped fresh Parsley
- 2 tsp dried Basil
- 1 cup grated Parmesan Cheese
- 1/2 cup sliced Black Olives
- 1/2 cup Soy Bacon Bits (optional)
Boil water with salt. Add groats, cover and simmer for 20 minutes. Remove from heat and leave pan covered for about 5 minutes, then fluff with fork.
Mix butter, olive oil, garlic and walnuts together. Separately combine parsley, basil, cheese and olives. Add butter mixture to groats, then add the parsley mixture. Salt to taste. Toss and serve. Sprinkle soy bacon on top, if desired.
Makes 6 servings.