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This delicious and nutritious recipe makes a wonderful side dish. It is the perfect accompaniment to seafood or meat.
Recipe type: Side Dish
Serves: 8
  • 16 ounces pearled barley
  • ½ cup plus 3 tablespoons extra-virgin olive oil
  • 3 tablespoons minced shallots
  • 3 tablespoons toasted pine nuts
  • ½ cup diced yellow bell pepper
  • 4 cups fresh baby kale leaves
  • 1 tablespoon fresh lemon juice
  • ½ teaspoon Kosher salt
  • Additional Kosher salt & fresh ground pepper to taste
  1. Boil pearled barley in salted water according to package instructions until al dente, about 30 minutes.
  2. Drain well and set aside to cool.
  3. Heat 3 tablespoons of olive oil in a small frying pan.
  4. Add minced shallots and cook over low heat, stirring until caramelized.
  5. Add the shallots, toasted pine nuts and diced yellow bell pepper to the cooled barley.
  6. Mix to combine.
  7. Add the baby kale to a blender or food processor.
  8. Pour in remaining ½ cup of extra virgin olive oil, lemon juice and salt.
  9. Blend or process until smooth, stopping periodically to scrape down the sides.
  10. Scrape pesto into the barley and stir to combine.
  11. Add Kosher salt and and freshly ground pepper to taste.
  12. Serve at room temperature. Refrigerate leftovers.
This recipe was adapted from a recipe called Lemony Barley Salad with Kale Pesto, published in the August 2014 issue of Food & Wine magazine by Jessica Koslow.

Serve at room temperature.
Recipe by After Orange County at