Parsley Lemon Pesto Food

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BARLEY WITH LEMON-PARSLEY PESTO



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.

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  • Wash and roughly chop your parsley- flat leaf parsley has a better flavor than curly parsley, get that if you can.
  • Measure the nuts you are using. Optionally you can toast the nuts to bring out more flavor- we usually skip this step. It does add more flavor if you have the time and will to do it!
  • Add all ingredients to a food processor or bullet blender. If making this recipe in a blender, you may need to double the recipe in order to meet the minimum capacity for smooth blending- or be okay with a more rustic pesto.
  • Once everything is in your food processor or bullet blender, blend until smooth stopping 1-2 times to scrape down the sides of the vessel with a spatula.


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