Barley salad with kale pesto

1. Cook barley in salted boiling water until al dente (30 minutes). Drain well and transfer to a large bowl. Let cool slightly.
In a small skillet, heat 2 Tbsp olive oil. Cook shallot over medium heat until golden (3 minutes).
Add shallot and pine nuts to cooled barley.

2. In a food processor, pulse two-thirds of the kale with lemon juice until chopped. Season with salt. With machine running, slowly add 1/2 cup olive oil, processing until smooth.

3. Mix pesto and remaining kale leaves with barley mixture.
Serve.