- Portion size 4 servings
Sundried Tomato Pesto:
To make salad:
In a saucepan, bring stock to a boil. Add barley. Reduce heat to low, cover, and cook for 40 minuntes or until barley is just tender. Drain any excess liquid. Transfer to a large bowl. Cool.
To make pesto:
In a small food processor, process sundried tomatoes, basil, Parmesan, toasted pine nuts and garlic until finely chopped. With machine running, add stock and olive oil through the feed tube, processing until smooth.
Stir pesto and remaining salad ingredients into cooled barley.