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Buckwheat Pesto Salad

This recipe can be found on our bags of Buckwheat Groats and was an entry for the 1994 Buckwheat Recipe Contest. Photo courtesy of Melanie of Nutritious Eats.

  • 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 BAKERS PIECES
  • 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)

Directions

Step 1

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.

Step 2

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.
Buckwheat Pesto Salad

Servings: 6

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Products Used in this Recipe

Grains Beans Seeds
Buckwheat Groats

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Baking Aids
Sea Salt

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Baking Aids
WALNUTS BAKERS PIECES

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