Barley in parsley pesto sauce with lemon
Votes: 1
Time: 20 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This side dish goes well with any meat, poultry, or fish. Cooked pearl barley is mixed with homemade parsley pesto, drizzled with lemon juice, and sprinkled with pine nuts. Parsley, unlike the basil traditionally used in pesto, has a more subtle flavor, yet still adds a fresh touch.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup quick-cooking pearl barley
- 2 tablespoons toasted pine nuts
- 1 tbsp lemon juice
- 1 teaspoon lemon zest
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Cooking the dish according to the recipe:
- Cook 1 cup quick-cooking pearl barley according to package directions; transfer to a bowl. In a food processor, combine 2 cups parsley, 2 tablespoons each olive oil and toasted pine nuts, 1 clove garlic, 1 teaspoon lemon zest, and 1/2 teaspoon coarse salt.
- Pulse until smooth. Add to the barley along with 2 tablespoons of toasted pine nuts and 1 tablespoon of lemon juice; stir.
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