Toast the pine nuts in a pan until lightly coloured. Place in a food processor with the mint leaves and yoghurt and whiz until combined. With the motor running, add the oil in a steady stream. Season to taste and set aside.
Place the currants in a bowl and pour in just enough port to cover. Let soak overnight.
Bring a large saucepan of water to the boil. Add the cracked wheat and simmer 15 minutes. Drain and cool. In a bowl, combine with the drained currants, parsley, tomatoes and capers. Season to taste.
Serve the tabbouleh drizzled with olive oil and serve with a dollop of pesto on top.