Pesto Barley with Asparagus-Lunch Day 6-7

Ingredients:

1 cup Pearled Barley

Pesto

Olive oil

1 cup Fresh Asparagus

2 Radishes

Salt & Pepper

Pesto

2 cups fresh basil leaves or Kale

2 garlic cloves

1/4 cup pine nuts

2/3 cup olive oil

Squeeze of lemon

Salt and pepper

1. Prepare the Barley:

   • Cook the barley in a pot.

2. Sauté the Asparagus:

   • Cut the asparagus in a diagonal direction, and sauté in a pan with olive oil and salt and pepper.

3. Make the Pesto:

   • Place pesto ingredients (2 cups fresh basil leaves or kale, 2 garlic cloves, ¼ cup pine nuts, 2/3 cup olive oil, squeeze of lemon, salt, and pepper) in a food processor and blend, adding a small amount of water halfway through if it is too dry.

4. Assemble the Dish:

   • Mix barley and pesto together. Add the cooked asparagus and raw radish ribbons on top.  Add extra pine nuts for more crunch.