My husband grew up on buckwheat so we decided to give it a try. We found this barley recipe and decided to use buckwheat instead. Adding pesto, pine nuts, and a little red pepper flakes makes this side dish a must-try!
Buckwheat with Lemon-Parsley Pesto
1 cup buckwheat
2 cups parsley
1 garlic clove
1 tsp lemon zest
2 tbsp olive oil
2 tbsp toasted pine nuts
1 tbsp lemon juice
1/2 tsp kosher salt
pinch of red pepper flakes
Cook 1 cup of buckwheat as the label directs; transfer to a bowl.
Pulse 2 cups parsley, 2 tablespoons each olive oil and toasted pine nuts, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt in a food processor until smooth.
Add the mixture to the buckwheat along with 2 more tablespoons toasted pine nuts and 1 tablespoon lemon juice; toss. Add a pinch of red pepper flakes for a little something extra.
TIP: If the mixture is too sticky, just add olive oil until your desired consistency.