1tbsp olive oil
1 onion, finely chopped
2 ribs of celery, finely chopped
1/2 c pearl barley
6 c water
1 bay leaf
2 x14oz cans borlotti beans, rinsed and drained
2 c vegetable stock
1 Tbsp basil pesto(see below for recipe)
1/3 c chopped parsley
Salt and freshly grounded black pepper
1/4c pine nuts
2cloves of garlic, roughly chopped 4c loosely packed basil leaves
1/4 c extra virgin olive oil
1/2c grated parmesan (optional) Salt
Olive oil, for storage
Step 1- spread the pine nuts evenly in a baking pan. Bake for 5-10 mins, until just starting to colour. Leave to cool.
Step 2- wash basil leaves and dry thoroughly, using a salad spinner, if you have one, then finish drying on paper towels. Place pine nuts in a food processor along with basil, garlic and parmesan. Plus on anf off to chop basil.
Step 3- with motor running slowly, gradually add extra virgin olive oil until the mix is combined but not quite smooth. Season to taste with salt.
Step 4- spoon pesto in a jar and cover surface with small amount of olive oilto prevent oxidation. Cover jar and refrigerate.
Heat oil in a large saucepan iver medium heat, add onion and cook 5 mins, to soften. Add celery, barley, watwr and bay leaf and bring to a boil over high heat.
Reduce heat and simmer for 50min or until barley is tender. Remove bay leaf and add borlotti beans, stock, pesto and parsley and simmer for 5 mins to eat through. Season with salt and pepper, to taste. This was a really good recipe
and the pesto was yummy yummy. Hope you all enjoi and if you make it let me know how your turned out and if you added anything. Until next time. 🙂