• 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

20 minutes
2 people
Spelt with red pesto

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.

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