Soak the spelt for approximately 8 hours (do not recuperate the soaking water). Bring to a boil in a large pot of boiling salted water for 30 to 35 minutes, until it is cooked but still slightly firm. Drain and rinse with cold water; drain well.
Boil the broccoli and beans in a pot of boiling salted water until tender, then drain and rinse under cold water. Drain well.
Meanwhile, chop the red onion, basil and sundried tomatoes. Place in a large salad bowl. Add the pesto.
Add the cooked and cooled spelt, beans and broccoli to the bowl. Mix well.
