Arugula Pesto Wheat Berries Recipe

INGREDIENTS

• 3 cups cooked wheat berries*
• 3 medium garlic cloves
• 2/3 cup pine nuts (or sliced almonds), toasted (divided)
• 3 cups loosely packed arugula leaves
• 1/2 cup freshly grated Parmesan
• 2 big pinches salt
• 1 tablespoon fresh lemon juice
• 1/3 cup olive oil
• 1/3 cup black Kalamata olives, chopped
• 4 - 6 ounces seitan, (optional), chopped and pan-fried into crispy bits in a bit of oil
• a bit of shaved Parmesan as garnish