Note: The pesto makes more than you actually need for this dish. Just store it in an air-thight container, top it off with a drizzle of olive oil and it will last at least one more week. It is super yummy with pasta too.
Ingredients
200g purple Kale, roughly chopped and stems removed
1 bunch purple basil
50g brazil nuts
250g red Jerusalem artichoke, halveddes
1 garlic clove, inely diced
1 onion, finely diced
1 dl white wine
3.5 dl vegetable stock
100g pearl barley
olive oil
salt
pepper
additional brazil nuts, chopped
Instructions
For the pesto add kale, basil, garlic, one teaspoon of salt, brazil nuts and 0.8dl olive oil into a blender and blend until smooth and creamy. Put aside for later.
Preheat oven to 180°C. Place Jerusalem artichokes on a baking sheet and rub with one teaspoon of olive oil and salt. Bake for 25 minutes.
Heat up some olive oil in a pan, fry onion until transluscent. Add white wine, pearl barley and the vegetable stock and let it cook, covered over low heat for 35 minutes. Last but not least mix three tablespoons of the pesto into the pearl barley and top with the baked Jerusalem artichoke and a sprinkle of chopped brazil nuts.
Recipe by at https://fannythefoodie.com/2016/11/27/baked-jerusalem-artichoke-pesto-pearl-barley-fanny-meets-farmy/