Do you still have bad dreams about forgetting your locker combination on the first day of school? Or your class schedule? I do. Sometimes, in my dreams, the campus turns into a giant maze and I can’t get from one place to another without encountering obstacles everywhere along the way.
I have similarly bad dreams about waiting tables. I can’t make it to the computer to input my orders and wake up shouting, “SIDE SALAD!”
Such was the case with this recipe. After two semi-successful recipe tests, I made one more trip to the store to stock up for the finale. I ambitiously filled my basket with produce for future photo shoots and headed home to take Cookie on a walk.
Shortly thereafter, my back started aching. An hour later, chills. I dragged myself to bed with an extra blanket and woke up the next morning in a feverish, mummified state. Recipe testing was put on hold for a day while I slept on the couch with my four-legged nurse.
Strangely, and rather miraculously, I was almost cured by the next day. But, I was out of basil. I hopped into my car to go to the store again. My car wouldn’t start. (I forgot to turn off an interior light after my last grocery store visit, apparently.) “No problem, I’ll just hop on my bicycle,” I thought. My tires were flat. Foiled once again!
The universe has been playing tricks on me this week. Thanks to a solid immune system and a helpful friend, I’m finally back in business and pleased to say that this final recipe is a success. You just can’t go wrong with warm whole grains tossed with bright, bold pesto, topped with sweet and savory grilled vegetables and fruit.
I’m slathering pesto on just about everything this summer and for that, I am not sorry. I chose to slather it on freekeh this time. Freekeh is an ancient strain of wheat that is remarkably high in fiber and other goodness. I love freekeh because it cooks up in twenty-five minutes and has a lovely couscous-like texture. I went into more detail about it in this Israel-inspired roasted cauliflower dish last fall, if you’d like to check that out.
Bob’s Red Mill is my go-to source for freekeh. Their organic freekeh is available online and in some stores. Let’s all start requesting freekeh at our local grocery stores so they stock up! If you can’t find freekeh or need a gluten-free alternative, I think quinoa would be a terrific substitute. Farro would be nice, too, if you don’t need it to be gluten-free. All you have to do is cook your whole grain of choice according to package directions and stir in the pesto. Ta da!
Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers
- Author:
- Prep Time: 20 mins
- Cook Time: 25 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Entree
Warm freekeh tossed with bold basil-cilantro pesto, served with grilled pineapple and bell pepper skewers. This simple dish is full of flavor and so good for you! If you can’t find freekeh, cook another whole grain (like farro or quinoa) to package directions, then toss with the pesto. Recipe yields 4 servings.
Ingredients
Freekeh and skewers
- 1 ¼ cups freekeh
- 2 cups cubed fresh pineapple (about 1 small pineapple, sliced into 1-inch chunks)
- 1 medium red bell pepper, seeded and sliced into about 1-inch square pieces
- 1 small red onion, both ends chopped off and then sliced into wedges no wider than the bell pepper pieces
- 2 tablespoons extra-virgin olive oil
- Salt and freshly ground black pepper
- Optional but recommended: ½ cup crumbled feta cheese, for garnishing (omit for vegan/dairy free meal)
Basil-Cilantro Pesto
- ⅓ cup raw pepitas (green pumpkin seeds)
- ½ cup packed fresh basil
- ½ cup packed fresh cilantro (or more basil)
- 2 cloves garlic, roughly chopped
- 2 tablespoons fresh lime juice (about 1 medium lime, juiced)
- ½ teaspoon fine-grain sea salt
- ⅓ cup extra virgin olive oil
Instructions
- If you’ll be using wooden skewers, soak 8 skewers in water for 20 minutes prior to grilling. I used these stainless steel skewers instead.
- In a small, heavy-bottomed pot, bring 2 ¾ cups water to boil. Add the freekeh, cover and reduce heat to medium-low. Reduce heat as necessary to maintain a gentle simmer and cook until the water is mostly absorbed, about 20 to 25 minutes. Remove from heat and let the freekeh rest, covered, for 5 minutes.
- Preheat your grill to medium heat. Combine the prepared pineapple, bell pepper and onion in a medium-sized mixing bowl. Drizzle in 2 tablespoons olive oil and sprinkle with salt and pepper. Toss until the pieces are lightly coated in oil, then thread them onto your skewers, alternating as you go. You should have enough for 8 skewers.
- Place each skewer on the grill. Cook, turning 90 degrees once the underside has developed good grill lines, until marked and tender, about 10 to 15 minutes. Carefully transfer the skewers to a cooked platter once they’re done.
- To prepare the pesto, first toast the pepitas in a small skillet over medium low-heat until they are fragrant and making little popping noises, about 3 to 5 minutes. Transfer them to the bowl of a small food processor or blender. Add the basil and cilantro, garlic, lime juice and salt. Put on the lid and process until the herbs are finely chopped, then scrape down the sides. Process again as you drizzle in the olive oil and continue processing until the mixture is well blended.
- Stir the pesto into the cooked freekeh and season to taste with salt and pepper. Divide the freekeh into 4 bowls and top with crumbled feta, if you’d like. Serve with 2 skewers each.
Notes
Pesto adapted from my cilantro-pepita pesto.
Make it gluten free: Substitute quinoa for the freekeh (you’ll need to use twice as much water as quinoa and adjust the cooking time, see directions here.)
▸ Nutrition Information
This post was created in partnership with Bob’s Red Mill and I received compensation for my participation. Opinions are my own, always. Thank you for supporting the sponsors who support C+K!
Vegetable enthusiast. Dog lover. I'm probably making a big mess in my Kansas City kitchen right now. 
Erin @ The Almond Eater
Now I need to go and try freekeh ASAP–this whole dish looks so flavorful!
Amy @ Parsley In My Teeth
Oh, no! Well the good news it that bad things tend to come in 3’s, so between getting sick, the car not starting and the flat tire on the bike, you should be in the clear for quite some time! So glad you made it through all of that to make this delicious meal! Love the grilled pineapple/freekah combo!
Kate
I hope so! Thanks, Amy! I’m glad to be back in business now.
Dorcas@feelgoodfoodblog
That freekeh looks freakin’ good! Sorry couldn’t resist :) The freekeh in this dish is really inspired and I love grains with herbs. Thanks!
Kate
Haha, love it! Thank you!
Lane | Modern Granola
This looks great! I’ve never tried Freekah before, but it sounds amazing- especially with pesto and grilled pineapple! Gorgeous dish. I’m glad it finally came together for you!
Happy Summer!
xx Lane
Kate
Thanks, Lane! Hope you get a chance to try some soon!
Jim
Looks good, I love grilled veggies. Never had freekeh but I must change eating habits so might as well start now. Curious though, what is the shelf life of a bag of freekeh. I have noticed in the past when I buy items, that I don’t use on a daily basis, they tend to go bad prior to using the entire package. Thanks !
Kate
Hey Jim! I think you’ll enjoy freekeh. I’m not exactly sure the shelf life, but it’s true, whole grains go bad more quickly than refined grains because they contain the good-for-you fats, etc. It helps to store them properly and not buy too much. I store my whole grains in mason jars in a dark, cool cupboard. The refrigerator would be even better, but I don’t have enough room because I keep all my nuts in there! You could also cook extra grains, let them cool and then freeze them for later.
Cassie
I think this looks amazing! I love the skewers especially <3 pineapple is such a delicious and perfect summer fruit!
My Dish is Bomb
I’ve never tried freekeh but always wanted to and with this fresh salad and the pesto everything looks so delicious. I ALWAYS had those locker combo dreams…these days I usually just dream I left the house naked and didn’t realize. So silly!
Sarah | Well and Full
I remember when I first heard of freekah… I was like, what?? Freaky?? Now it’s one of my favorite grains!! I love how you’ve served it here with pesto and seasonal vegetables. :)
Also glad to hear you’re feeling better…. that must have been a really freaky thing to happen (omg I swear I did not just mean to make that pun). But four-legged nurses are the best, I can attest to that ;)
Kate
Haha! It is such a funny name for a grain. Thanks, Sarah!
Kelly Senyei | Just a Taste
These sweet and savory skewers are right up my alley! Love all those gorgeous summer flavors and colors.
Laura (Tutti Dolci)
Glad to hear you are back in business! That pesto sounds fab, as do the skewers – I live for grilled meals in the summer!
Jen and Emily @ Layers of Happiness
Woah! That is quite the recipe development story! But well worth it because this looks awesome! P.S. I totally have those same nightmares all the time.
Joanne
Sounds like you have had quite an eventful week! I’m glad to hear that you’re feeling better and that your transportation problems are a thing of the past. I’m all about pesto any way I can get it, and I love it as the base for all the rest of these fresh flavors!
Alexa @ Sweet Little Kitchen
Basil-cilantro pesto sounds wonderful – loving the tropical vibes from the pepitas and lime juice. I came *this* close to picking up some freekeh in the store recently, but didn’t because it wasn’t on my meal planning list. Now I want to pick up some in the near future and try out this summer-y recipe!
Kate
Thanks, Alexa! Hope you get a chance to try freekeh soon, for sure!
Beth
Made this last night and loved it! I doubled the recipe to feed a family and mixed quinoa into the freekah since I didn’t have enough. That worked well. I could have used an app or side dish to help satisfy the teens’ appetites. Any recommendations? Thanks for your flavorful dishes!
Kate
Thank you, Beth! I’m so glad you all enjoyed it. Great question on the side dish. I’m going to publish my new favorite summer app on Wednesday or Thursday, so check for that! Mango salsa and guacamole would be great, especially if you want to keep going with the tropical fruit vibe. Cowboy caviar is a great dip/side salad with beans for some sticking power. Hummus and pita chips would be tasty, too!
Abby @ The Frosted Vegan
Oh nooo!! I hope this weekend goes better for you! It always seems like everything goes wrong ALL at the same time, right?! This is gorgeous and lovely Kate!
Kate
Thank you, Abby! I’m all better now! Hope your week is off to a great start.
Jessie @ Chasing Belle
My love for pineapple is great – just about as great as my love for your unique vegetarian recipes. I am a profound lover of your blog, you always have great recipe ideas and so many of the meals on your site have become staples in my home. Glad to hear you are feeling better too :)
Kate
Thank you so much, Jessie! I really appreciate your kind words. :)
Celeste @TheWholeServing
I love Freekeh, but it is hard to find. Can’t even find at Whole Foods, I’m glad to know I can order from Bob’s Red Mill. This dish looks so delicious and hearty, and I absolutely love the mix of the basil and cilantro pesto.
Kate
I know, I wish Whole Foods carried freekeh! Glad you enjoy it.
krystal
I made this last night for dinner. First time eating freekeh. ALL THE “GET YOUR FREEKEH ON” JOKES. I found a new grain I love (kind of reminds me of nutty rice without the heaviness) and grilled pineapple is THE BEST. This is a keeper.
★★★★★
Kate
Haha, right?! Happy to hear that you enjoyed this one!
Alan
Thank you Kate! You are the best
Kate
Thanks, Alan! :)