Mint Pesto Tabbouleh

Mint Pesto Tabbouleh


1 person made this

A bit cross-cultural this one, a classic cracked wheat tabbouleh topped with an Italian mint and pine nut pesto.

Serves: 4 

  • Pesto
  • 4 tablespoons pine nuts
  • 2 bunches mint, leaves picked
  • 2 tablespoons plain yoghurt
  • 150ml extra virgin olive oil
  • salt and freshly ground black pepper to taste
  • Tabbouleh
  • 50g currants
  • port, for soaking
  • 250g cracked wheat
  • 1/4 bunch parsley, chopped
  • 2 tomatoes, seeded and diced
  • 3 tablespoons capers, chopped
  • olive oil, for drizzling

Preparation:20min  ›  Cook:15min  ›  Extra time:8hours soaking  ›  Ready in:8hours35min 


  1. 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.
  2. Tabbouleh:

  3. Place the currants in a bowl and pour in just enough port to cover. Let soak overnight.
  4. 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.
  5. Serve the tabbouleh drizzled with olive oil and serve with a dollop of pesto on top.

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