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The Birkett Mills

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Side Dishes: Buckwheat Pesto

A new twist on everyone's favorite topping
Serves: 6
1 cup buckwheat groats
2 and 1/2 cup water
1/4 tsp. salt
2 and ½ Tbsp. butter softened
1 and 1/2 Tbsp. olive oil
4 cloves garlic, finely chopped
1/2 cup finely chopped walnuts
1 cup fresh parsley, finely chopped
2 tsp. dry basil or 1/4 cup fresh
1 cup grated Parmesan cheese
1/2 cup sliced black olives
1/2 cup chopped cooked bacon (optional)


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.

Mix butter, oil, garlic, and walnuts together. Separately combine parsley, basil, cheese and olives Add butter mixture to groats, then ass the parsley mixture. Salt to taste. Toss and serve. Sprinkle bacon on top, if desired.