Warm freekeh tossed with bold basil-cilantro pesto, served with grilled pineapple and bell pepper skewers. This simple dish is full of flavor and so good for you! If you can’t find freekeh, cook another whole grain (like farro or quinoa) to package directions, then toss with the pesto. Recipe yields 4 servings.
Pesto adapted from my cilantro-pepita pesto.
Make it gluten free: Substitute quinoa for the freekeh (you’ll need to use twice as much water as quinoa and adjust the cooking time, see directions here.)
Recipe from Cookie and Kate: https://cookieandkate.com/freekeh-with-basil-cilantro-pesto-and-grilled-pineapple-skewers/