Spelt is so easy to work with. You don’t need to knead it for very long and it only needs half the prove time of normal wheat flour. I’m not gluten intolerant but I find spelt easier to digest, and for an added bonus, it’s also low GI.
- 1 cup fresh basil leaves (tightly packed)
- 1/4 cup roasted unsalted cashews
- 2 cloves garlic, crushed
- 60g Grana Padano or Reggiano cheese, grated
- 1/2 cup extra virgin olive oil + extra to seal
- sea salt to taste
- 1/4 cup fresh ricotta
- 400g white spelt flour
- 1 tsp dried yeast
- 1 tsp salt
- 1 tbs olive oil
- 180ml warm water
Pre-heat the oven to 180C
Mix the spelt and yeast together in a large bowl. Pour in the water, oil and salt and mix together until combined.
Pour out the dough onto a floured bench and knead for 5 minutes.
Place the dough into a lightly oiled bowl and cover with plastic wrap. Place the bowl in a warm place and let the dough prove for 30 minutes or until doubled in size.
To make the pesto, put basil leaves, cashews, garlic and salt in a food processor or blender and process until smooth.