Lana’s Perfect Wheat Berry Salad
Rinse wheat berries and place in pot. Fill with water and boil for 1 ½ hours, until tender, but still chewy. Drain and set aside to cool. Place basil leaves, about ¾ cup at a time, in food processor and whip until well chopped. Add about 1/3 pine nuts and garlic, and blend again. Add about 1/3 of the parmesan cheese; blend while slowly adding about 1/3 olive oil, stopping to scrape the sides of the container as needed. Process until it forms a thick, smooth paste. Repeat process until all nuts, garlic, parmesan, and oil are used. Combine batches together well. Set pesto aside. Mix veggies, cheese cubes, wheat berries and pesto in a large bowl. Drizzle with balsamic vinegar, stir well, and serve (or eat!).