Braised Pearl Barley with Basil Pesto

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Braised Pearl Barley with Basil Pesto

 

1 cup pearl barley

1 large yellow onion, finely diced

1 medium bay leaf

3 1/2 cups vegetable stock

1/2 tsp. salt

1/2 tsp. freshly ground black pepper

2 tbsps. basil pesto

 

Basil Pesto;

10 cloves garlic, peeled

1 1/2 cup lightly packed fresh basil leaves, washed and dried

2/3 cup roasted pine nuts

1/2 cup freshly grated parmesan cheese

1/2 cup freshly grated romano cheese

1 1 1/4 cups extra-virgin olive oil

salt, to taste

freshly ground black pepper, to taste

 

Place the barley in a fine sieve and wash under cold running water until the

water runs clear, about 5 minutes. Drain.

In a heavy saucepan, combine the barley, onion, bay leaf, stock, salt and

pepper.

Bring to a boil, then reduce the heat, cover, and simmer for 30 minutes.

Remove from the heat and allow to stand for 5 minutes uncovered.

Fold in 2 tablespoons of the Basil Pesto and mix well, fluffing with a fork.

Basil Pesto; In a blender combine the garlic, basil, pine nuts, cheeses.

Blend on high for 1 minute, then slowly add the oil in a steady stream so that

the mixture binds together. Add salt and pepper to taste.

 

 

 

 

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