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Photo: Ryan Liebe ©
Barley with Kale Pesto (No. 4)
Cook 2 cups barley as the label directs. Puree 3 cups chopped kale, 1/2 cup each Parmesan and olive oil, 1/3 cup walnuts, 1/2 teaspoon each lemon zest and kosher salt, and a pinch of red pepper flakes in a food processor. Toss with the barley.