Barley salad with citrus pesto
(serves 4)
1.4 cups (320 gr.) barley
4 sicilian oranges
½ cup (120 gr.) blanched almonds
2 ounces (60 gr.) capers from Salina
olive oil
1 basil bunch
salt
pepper
In a large pot of salted water cook barley for necessary time. Rinse under cold water, drain well and set aside. Peel and section oranges, cutting the pulp into chuncks. Trim basil and desalinate capers. In the food processor combine oranges, basil leaves, almonds, capers, olive oil and process all the ingredients. Dress the barley with the sauce, season with salt and pepper and serve. The sauce is failry fluid. If you prefer, sift the sauce till the desired consistency.
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