Best Barley With Lemon Parsley Pesto Recipes

Parsley-Lemon Pesto image

Provided by Food Network

Time 15m

Yield 1 (18-ounce/500 g) jar

Number Of Ingredients 5

2 bunches fresh flat-leaf parsley, washed and thoroughly dried
Juice of 2 lemons
Salt and freshly ground black pepper
1/2 cup/125 ml freshly grated Parmigiano-Reggiano cheese
1 cup/250 ml extra-virgin olive oil

Steps:

Put the parsley on a cutting board and with a mezzaluna or sharp knife, finely chop. Put the parsley in a jar and add the freshly squeezed lemon juice. Add the salt, and black pepper, to taste, Parmigiano cheese, and extra-virgin olive oil. Mix well.

Lemon-Parsley Barley image

Provided by Gus-Gus

Categories Grains

Time 40m

Yield 3-4 serving(s)

Number Of Ingredients 7

1 cup dry barley
1 1/4 cups water
1 1/4 cups chicken broth
1 lemon
1 teaspoon onion powder or 1 tablespoon of minced onion
3 garlic cloves, minced
1/2 cup fresh parsley (to taste)

Steps:

Cook onion and garlic until sauteed well. Set to the side.Combine water and broth and cook barley according to directions on package. Juice lemon then add juice to cooking barley. When you can start to see a little of the barley through the water, add the cooked onions and garlic. Barley should be tender but not mushy or crunchy-hard. Add parsley to barley and fold mixture in until even through out. Parsley may wilt a bit due to heat. You may wait to add parsley until you are ready to serve -- But don't let it get cold.

Parsley Pesto image

Provided by Food Network

Time 5m

Yield about 2 1/2 cups

Number Of Ingredients 7

2 cloves garlic
2 cups packed, stemmed Italian parsley
Course salt
1/4 cup walnuts
1/2 cup freshly grated Parmesan cheese, or to taste
2/3 cup olive oil
Salt and pepper

Steps:

In a food processor place the garlic, parsley, pinch salt, walnuts, and cheese. Process until they form a paste. Gradually blend in olive oil, taste adjust your seasoning if necessary. Great with pasta, poultry, vegetables and rice.

Barley with Lemon-Parsley Pesto image

Provided by Food Network Kitchen

Categories side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 0

Steps:

Cook 1 cup quick-cooking barley as the label directs; transfer to a bowl. Pulse 2 cups parsley, 2 tablespoons each olive oil and toasted pine nuts, 1 garlic clove, 1 teaspoon lemon zest and 1/2 teaspoon kosher salt in a food processor until smooth. Add to the barley along with 2 more tablespoons toasted pine nuts and 1 tablespoon lemon juice; toss.