Barley Salad w/ Pesto

Serves 6-8

Ingredients

  • 1 cup barley
  • 2 carrots, peeled and small dice
  • 1 potato, small dice
  • 1 cup peas
  • 1 stalk celery, small dice
  • ¼ cup pesto
  • 4 cups water
  • salt

How-to

  1. Soak barley in water overnight and strain
  2. Bring 3 small pots of water to a boil and blanch the potatoes, carrots, and peas separately until tender. Remove the vegetables from the boiling water and shock them in ice water until cool
  3. Place barley and celery in a stock pot in 4 cups water. Bring to a boil and simmer for 20 minutes
  4. Add blanched vegetables and cook for an additional 5 minutes
  5. Drain off excess water and let barley mixture cool to room temperature
  6. Fold in pesto to cooled barley mixture and season to taste with salt