250 g spelt
150 g cherry tomatoes
20 g shelled hemp seeds
1 red pepper
1/2 onion, chopped
30 g capers
extra-virgin olive oil, salt, basil and chilli to taste
Wash the tomatoes and pepper and cut them into cubes.
Brown the onion in a pan with a drizzle of oil, add the diced vegetables and cook for 15 minutes. Add the hemp seeds, salt and chilli.
Blend to obtain a smooth mixture.
Sauté the spelt in the pan with the red pesto for 2 minutes and serve with a sprinkling of hemp seeds.
All’s well that’s plated up well.
