Experience the delightful blend of textures and flavors in this freekeh with basil-cilantro pesto and grilled pineapple skewers recipe. This dish combines the nutty, chewy goodness of freekeh with the vibrant, herby notes of pesto and the sweet, smoky taste of grilled pineapple.
Photos of Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers Recipe
Some ingredients in this recipe might not be found in every kitchen. Freekeh is an ancient grain with a nutty flavor, often found in health food stores or the grains aisle of larger supermarkets. Fresh pineapple and pepitas (pumpkin seeds) are other items you may need to seek out. Be sure to check the produce and snack sections, respectively.
Ingredients for Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers
Freekeh: An ancient grain with a nutty flavor and chewy texture.
Fresh pineapple: Sweet and juicy, perfect for grilling.
Red bell pepper: Adds a sweet crunch and vibrant color.
Red onion: Offers a bit of sharpness and color contrast.
Extra-virgin olive oil: Used for drizzling and in the pesto for a rich, smooth texture.
Salt: Enhances the overall flavor of the dish.
Freshly ground black pepper: Adds a touch of heat and complexity.
Feta cheese: Optional, provides a creamy and tangy component.
Raw pepitas: Toasted to bring out a rich, nutty flavor for the pesto.
Fresh basil: Key herb in the pesto, adding a distinct freshness.
Fresh cilantro: Provides a fresh, slightly citrusy flavor to the pesto.
Garlic cloves: Adds a sharp, pungent flavor to the pesto.
Fresh lime juice: Brightens up the pesto with a zesty touch.
Fine-grain sea salt: Used in the pesto to enhance all the flavors.
One reader, Eliot Trapp says:
This freekeh with basil-cilantro pesto and grilled pineapple skewers recipe is a delightful blend of flavors! The nutty freekeh pairs perfectly with the fresh, zesty pesto, and the sweet, smoky pineapple skewers add a fantastic touch. A healthy, vibrant dish that's sure to impress!
Cooking Techniques for Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers
How to soak skewers: Soak wooden skewers in water for 20 minutes to prevent them from burning on the grill. How to cook freekeh: Bring water to a boil, add freekeh, cover, and simmer until water is mostly absorbed, then let it rest. How to preheat a grill: Preheat the grill to medium heat to ensure even cooking. How to toast pepitas: Toast pepitas in a skillet over medium-low heat until fragrant and popping. How to make pesto: Blend toasted pepitas, basil, cilantro, garlic, lime juice, and salt, then drizzle in olive oil and process until well blended.
How To Make Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers
If you haven’t had a taste of Arabian cuisine, these freekeh skewers are for you. Be amazed by the explosion of flavors brought by a simple wheat dish.
Serves:
Ingredients
- 1¼cupsfreekeh
- 2cupsfresh pineapplecubed, about 1 small pineapple, sliced into 1-inch chunks
- 1cupred bell pepperseeded and sliced into about 1-inch square pieces
- ½cupred onionboth ends chopped off and then sliced into wedges no wider than the bell pepper pieces
- 2tbspextra-virgin olive oil
- 1tspsalt and freshly ground black pepper
- ½: 5px”>⅓cupraw pepitasgreen pumpkin seeds
- ½cupfresh basilpacked
- ½cupfresh cilantropacked or more basil
- 2garlic clovesroughly chopped
- 1tbspfresh lime juice
- ½tspfine-grain sea salt
- ⅓cupextra virgin olive oil
Instructions
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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.
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In a small, heavy-bottomed pot, bring 2 3/4 cups water to boil. Add the freekeh, cover, and reduce heat to medium-low.
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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.
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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.
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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.
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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 are done.
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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.
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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.
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Process again as you drizzle in the olive oil and continue processing until the mixture is well blended.
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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 like. Serve with 2 skewers each.
Nutrition
- Calories: 500.80kcal
- Fat: 31.20g
- Saturated Fat: 4.93g
- Trans Fat: 0.00g
- Monounsaturated Fat: 19.87g
- Polyunsaturated Fat: 4.90g
- Carbohydrates: 51.06g
- Fiber: 8.68g
- Sugar: 11.10g
- Protein: 10.16g
- Cholesterol: 3.15mg
- Sodium: 540.80mg
- Calcium: 68.83mg
- Potassium: 494.56mg
- Iron: 2.69mg
- Vitamin A: 80.28µg
- Vitamin C: 91.36mg
Pro Tip for Perfecting Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers
When grilling pineapple and vegetable skewers, ensure that the pieces are cut to a uniform size. This helps them cook evenly and develop consistent grill marks. Additionally, soaking wooden skewers in water for at least 20 minutes prevents them from burning on the grill.
Time-Saving Tips for Making Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers
Prep ingredients in advance: Chop the pineapple, bell pepper, and red onion ahead of time and store them in the fridge.
Use pre-cooked freekeh: Save time by using pre-cooked freekeh available in stores.
Make pesto ahead: Prepare the basil-cilantro pesto a day before and refrigerate it.
Opt for metal skewers: Use stainless steel skewers to skip the soaking step.
Batch grill: Grill extra pineapple skewers to use in other meals throughout the week.
Substitute Ingredients For Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers Recipe
freekeh - Substitute with quinoa: Quinoa has a similar texture and is also a whole grain, making it a nutritious alternative.
fresh pineapple - Substitute with canned pineapple: Canned pineapple can be used if fresh pineapple is not available, though it may be slightly sweeter.
red bell pepper - Substitute with yellow bell pepper: Yellow bell pepper has a similar sweetness and crunch, making it a good alternative.
red onion - Substitute with shallots: Shallots have a milder flavor and can be used in place of red onion.
extra-virgin olive oil - Substitute with avocado oil: Avocado oil has a similar healthy fat profile and a neutral flavor.
feta cheese - Substitute with goat cheese: Goat cheese has a similar tangy flavor and creamy texture.
raw pepitas - Substitute with sunflower seeds: Sunflower seeds provide a similar crunch and nutritional profile.
fresh basil - Substitute with fresh parsley: Fresh parsley can provide a similar fresh, herbaceous flavor.
fresh cilantro - Substitute with fresh mint: Fresh mint offers a different but refreshing flavor that can complement the dish.
garlic cloves - Substitute with garlic powder: Garlic powder can be used in a pinch, though it lacks the fresh flavor of cloves.
fresh lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.
fine-grain sea salt - Substitute with kosher salt: Kosher salt can be used as it has a similar texture and salinity.
extra virgin olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and high smoke point, making it a good alternative.
Presentation Ideas for Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers
Serve smaller portion sizes: Present the freekeh in a small, elegant mound at the center of the plate, using a ring mold to shape it perfectly.
Use decoration: Garnish the freekeh with a delicate sprinkle of crumbled feta cheese and a few whole pepitas for added texture and visual appeal.
Highlight the skewers: Place the grilled pineapple skewers artfully around the freekeh, ensuring they are evenly spaced and slightly angled for a dynamic presentation.
Add a touch of color: Drizzle a small amount of the basil-cilantro pesto around the freekeh mound, creating a vibrant green contrast against the golden pineapple and colorful bell pepper.
Incorporate height: Stand one skewer upright in the freekeh mound to add vertical interest and draw the eye upwards.
Use fresh herbs: Place a small sprig of fresh basil and cilantro on top of the freekeh for a fresh, aromatic touch.
Balance the plate: Ensure that each element is proportionately distributed, with the freekeh at the center and the skewers radiating outwards, creating a balanced and harmonious presentation.
Finish with a flourish: Lightly drizzle a few drops of extra-virgin olive oil over the entire dish for a glossy finish and added richness.
Essential Kitchen Tools for Making This Freekeh Recipe
Wooden skewers: Used for threading the pineapple, bell pepper, and onion for grilling. Soak them in water to prevent burning.
Stainless steel skewers: An alternative to wooden skewers, these are reusable and do not require soaking.
Small, heavy-bottomed pot: Used to cook the freekeh evenly without burning.
Medium-sized mixing bowl: For combining and tossing the pineapple, bell pepper, and onion with olive oil, salt, and pepper.
Grill: Preheated to medium heat, this is used to cook the skewers until they are marked and tender.
Cooked platter: To transfer the grilled skewers once they are done.
Small skillet: For toasting the pepitas until they are fragrant and making popping noises.
Small food processor: Used to blend the toasted pepitas, basil, cilantro, garlic, lime juice, salt, and olive oil into a pesto.
Blender: An alternative to the food processor for making the pesto.
Lid: For covering the food processor or blender while processing the pesto.
Spatula: To scrape down the sides of the food processor or blender during the pesto-making process.
Measuring cups: For accurately measuring the freekeh, water, olive oil, and other ingredients.
Measuring spoons: For measuring smaller quantities of ingredients like salt and lime juice.
Knife: To cut the pineapple, bell pepper, and onion into pieces suitable for skewering.
Cutting board: A surface for safely cutting the pineapple, bell pepper, and onion.
Serving bowls: To divide the freekeh into portions and serve with the skewers.
Tongs: For turning the skewers on the grill to ensure even cooking.
Storage and Freezing Instructions for This Freekeh Recipe
- To store leftover freekeh with basil-cilantro pesto, allow it to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 4 days.
- If you have leftover grilled pineapple skewers, remove the pineapple, bell pepper, and red onion from the skewers and store them in a separate airtight container in the refrigerator for up to 3 days.
- To freeze the freekeh with pesto, transfer the cooled mixture to a freezer-safe container or resealable bag. Remove as much air as possible before sealing to prevent freezer burn. Label the container with the date and freeze for up to 3 months.
- When ready to eat the frozen freekeh, thaw it overnight in the refrigerator. Reheat it in a microwave or on the stovetop, stirring occasionally, until heated through. You may need to add a splash of water or olive oil to restore moisture.
- The grilled pineapple skewers do not freeze well due to the high water content of the pineapple and vegetables, which can cause them to become mushy upon thawing. It's best to enjoy them fresh or store them in the refrigerator for a short period.
How to Reheat Leftover Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers
To reheat leftover freekeh with basil-cilantro pesto and grilled pineapple skewers, start by preheating your oven to 350°F (175°C). This gentle heat will help to warm the dish without overcooking or drying out the ingredients.
Place the leftover freekeh in an oven-safe dish and cover it with foil. This will help to retain moisture and prevent the grains from becoming dry or crunchy during the reheating process.
If your pesto has been stored separately, add a dollop to the freekeh before covering the dish. This will help to infuse the grains with the vibrant flavors of the basil, cilantro, and garlic as they reheat.
Place the covered dish in the preheated oven and allow it to warm for 15-20 minutes, or until the freekeh is heated through. The exact time will depend on the amount of leftover freekeh and the depth of your dish.
While the freekeh is reheating, prepare the grilled pineapple skewers. If you have a grill pan or indoor grill, heat it over medium-high heat. If not, you can use a regular skillet or even your oven's broiler.
Brush the pineapple, bell pepper, and red onion pieces with a light coating of olive oil and place them on the hot grill or skillet. Cook for 2-3 minutes on each side, or until they are heated through and have developed a slight char.
If using the broiler, place the skewers on a baking sheet and position them about 4 inches from the heat source. Broil for 2-3 minutes, or until the ingredients are heated and lightly charred. Keep a close eye on them to prevent burning.
Once the freekeh and skewers are heated, remove them from the heat. If desired, add a sprinkle of fresh feta cheese and a handful of toasted pepitas to the freekeh for added texture and flavor.
Serve the warm freekeh alongside the hot grilled pineapple skewers, and enjoy your leftovers as a delicious and satisfying meal. The combination of the nutty grains, bright pesto, and caramelized fruits and vegetables is sure to delight your taste buds just as much as it did the first time around.
Interesting Fact About Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers
Freekeh is an ancient grain made from green durum wheat that is harvested while still young, then roasted and threshed. This process gives freekeh its unique smoky flavor and chewy texture, making it a nutritious and flavorful base for dishes like this one.
Budget-Friendly: Is This Freekeh Recipe Economical for Home Cooking?
This freekeh with basil-cilantro pesto and grilled pineapple skewers recipe is moderately cost-effective. The primary ingredients like freekeh, pineapple, bell pepper, and red onion are affordable and readily available. Specialty items like feta cheese and pepitas add a bit to the cost but are used in small quantities. The approximate cost for a household of 4 people is around $20-$25. Overall Verdict: 7/10.
Is This Freekeh Recipe Healthy or Unhealthy?
This freekeh with basil-cilantro pesto and grilled pineapple skewers recipe is a healthy and nutritious dish. Here's why:
- Freekeh is a whole grain packed with fiber, protein, and essential nutrients like iron and zinc, promoting digestive health and keeping you feeling full.
- The grilled pineapple and vegetables provide a good source of vitamins, minerals, and antioxidants, which support overall health and immunity.
- The basil-cilantro pesto is made with fresh herbs, garlic, and heart-healthy olive oil, offering anti-inflammatory benefits and a burst of flavor without relying on excessive salt or unhealthy fats.
- Feta cheese, used in moderation, adds a tangy, salty flavor and provides calcium for bone health.
- The recipe uses minimal added salt and relies on fresh ingredients for seasoning, making it a lower-sodium option compared to many processed meals.
To make this recipe even healthier, consider the following suggestions:
- Reduce the amount of feta cheese or opt for a lower-fat variety to decrease the overall fat content of the dish.
- Increase the proportion of vegetables to freekeh to boost the fiber and nutrient content while reducing the calorie density.
- Experiment with different vegetables, such as zucchini, cherry tomatoes, or mushrooms, to add variety and a wider range of vitamins and minerals.
- Use a light hand when drizzling olive oil over the vegetables before grilling to minimize added fat.
- Serve the dish with a side salad or additional steamed vegetables to create a well-rounded, nutrient-packed meal.
Editor's Opinion on This Freekeh Recipe
This recipe beautifully combines the nutty flavor of freekeh with the vibrant, herbaceous notes of basil-cilantro pesto. The grilled pineapple skewers add a delightful sweetness and a touch of smokiness, perfectly balanced by the savory red bell pepper and red onion. Toasted pepitas in the pesto provide a satisfying crunch, while the optional feta adds a creamy, tangy finish. The dish is a harmonious blend of textures and flavors, making it a standout for any meal. It's both nutritious and visually appealing, showcasing a thoughtful use of fresh, wholesome ingredients.
Enhance Your Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers Recipe with These Unique Side Dishes:
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Why trust this Freekeh with Basil-Cilantro Pesto and Grilled Pineapple Skewers Recipe:
This recipe combines the nutty flavor of freekeh with a vibrant basil-cilantro pesto and the sweetness of grilled pineapple skewers. The use of fresh ingredients like red bell pepper, red onion, and feta cheese ensures a burst of flavors in every bite. The pepitas add a delightful crunch, while the lime juice in the pesto provides a refreshing tang. This dish is not only delicious but also nutritious, making it a trustworthy choice for a wholesome meal.
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