Tomato spelt pilaf with basil and pistachio pesto

Name: Tomato pilaf recipe
Ingredients: 4tbsp extra-virgin olive oil; 4 banana shallots, peeled, halved lengthways and thinly sliced; 3 long red peppers, core and seeds discarded, thickly sliced; 1½tsp ground coriander; 1½tsp ground cumin; 450g pearled spelt; 975ml chicken stock; 1 cinnamon stick; 300g cherry tomatoes, halved or quartered; 450g chicken thighs, cut into 2-3cm dice; Handful coarsely chopped flat-leaf parsley; 45g pistachios; 60g basil leaves; 1 garlic clove, peeled; 6tbsp extra-virgin olive oil; Squeeze of lemon juice

Chef and food writer Annie Bell puts together fragrant recipes from the herb garden that are perfect for summer dining. Here, a tomato spelt pilaf is enlivened by basil and pistachio pesto

5 June 2020

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Susan Bell

I love playing around with pestos, varying the nuts and the herbs, which should be soft, leafy and not overly pungent. A sorrel pesto, for instance, is lovely stirred through mashed potato. To make the pilaf as a side dish for 8-9 people, simply leave out the pesto and chicken, and add 2 finely chopped garlic cloves with the spices. (For a vegan pilaf, use vegetable stock and omit the chicken.)

Serves 6

Lavender gateau St Emilion

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Recipe notes