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Categories:
water barley parsley fresh cilantro pine nuts Parmesan cheese water lemon juice olive oil salt black pepper zucchini tomato red onion
Viewed: 65 - Published at: 2 years agoIngredients
- 1 1/2 cups water
- 1 cup uncooked quick-cooking barley
- 1 1/2 cups fresh parsley leaves
- 1/2 cup fresh cilantro leaves
- 2 tablespoons pine nuts, toasted
- 1/4 cup (1 ounce) grated fresh Parmesan cheese
- 2 tablespoons water
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 3/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1 1/2 cups diced zucchini
- 1 1/2 cups diced plum tomato
- 1/2 cup diced red onion
Method
- Bring 1 1/2 cups water to a boil in a medium saucepan. Add barley; cover, reduce heat, and simmer 13 minutes. Remove from heat; let stand, covered, 5 minutes.
- Combine parsley and cilantro in a food processor; process until minced. Add pine nuts; process until minced. Add cheese and next 5 ingredients (cheese through pepper); process until well-blended.
- Spoon the barley into a bowl. Stir in the pesto, zucchini, tomato, and onion.
