Herbalicious: Barley with Sundried Tomatoes and Goat Cheese Walnut Pesto

One of my favorite things about spring is that it's the beginning of herb season!  I am definitely one of those that believe fresh herbs taste so much better than the dried varieties.  But I can't always get my hands on good fresh herbs.

This time of year they start appearing again, beautiful and green.

One of my favorite ways to use fresh herbs is pesto.  This pesto uses basil, but you can really use whatever herb you want.  Adding mint or parsley into a pesto is a great fresh change.

I really love this recipe because it uses barley with the pesto.  I've never had barley with pesto but it was an excellent change.  I love the chewy nature of barley, and the simplicity of the dish.

This was another meal that was a huge hit with my family.  Elly notes that it makes 4 side-dish portions.  I didn't double it, but next time I definitely will.  We used it as a main course, and everyone wanted seconds.

Barley with Sundried Tomatoes and Goat Cheese Walnut Pesto (From Elly Says Opa)

1 cup pearled barley
1/4 cup walnuts, toasted
2 cloves garlic
2 cups fresh basil
2 oz. goat cheese
extra virgin olive oil
1/4 cup sundried tomatoes, drained 

1. Cook the barley according to the package directions.
2. Combine walnuts and garlic in a food processor and pulse.
3. Add the basil and pulse to combine.
4. Add the goat cheese and pulse to combine.
5. Slowly stream in the olive oil until you reach your desired consistency.
6. Season with salt and pepper to taste.
7. Combine the pesto, sundried tomato, and barley, stirring to combine.