Spelt and Turnip Patties with Tomato Pesto

For the patties: Place the spelt in a bowl with cold water to cover by several inches and soak overnight. The next day, drain the spelt and cook in a saucepan with the broth, adding water if necessary as the spelt cooks, until tender, about 90 minutes.

Rinse the turnips, peel and cut into approximately 3/8-inch cubes, add to the simmering spelt and cook and 10 minutes. Drain the spelt and turnip in a fine-meshed sieve. Peel the onion and chop finely. Rinse the parsley, shake dry and chop finely. Melt the butter in a small pan and sauté the onion until translucent. Stir in the parsley. Add the spelt and turnips and mash. Transfer to a bowl, add the eggs, sour cream, and spelt semolina and knead to combine. If the mixture is too soft, add a little more semolina.

For the pesto: Toast the pine nuts in a dry skillet until golden brown. Remove and set aside. Blanch the tomatoes in a pot of boiling water for 10 seconds. Drain, rinse with cold water, peel, remove the seeds and dice the flesh finely. Peel the onion and garlic and chop very finely. Rinse the basil leaves, shake dry and cut into fine strips. Heat the olive oil in a small skillet and sauté the onion with the garlic until soft. Add the diced tomatoes and simmer over low heat for 10 minutes. Stir in the Parmesan and the basil strips and season with salt, pepper and lemon juice.