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Lemon Grain Salad with Kale Pesto

With so much flavor, you won’t even realize you’re eating healthy grains.

Lemon Grain Salad with Kale Pesto


  • 1 cup (160 g) pearl barley, uncooked
  • 2 Tablespoons pine nuts, toasted
  • ½ cup (120 ml) extra virgin olive oil
  • ½ cup (70 g) dried currants
  • 2 (40 g) small shallots, peeled, chopped
  • 6 cups (180 g) kale, stemmed, roughly chopped, packed
  • 1 Tablespoon fresh lemon juice
  • ½ teaspoon kosher salt, optional
  • ¼ teaspoon ground black pepper, optional


  1. Cook barley according to package directions. Allow to cool.
  2. In a medium skillet, heat 2 Tablespoons of the olive oil. Add the currants and shallot and cook over moderate heat for about 3 minutes or until the shallot is golden, stirring often. Add the barely and add the pine nuts.
  3. Place kale, lemon juice and remaining olive oil into the Vitamix container and secure the lid.
  4. Start the blender on its lowest speed, then quickly increase to its highest speed.
  5. Blend for 30 seconds, using the tamper as necessary to press the ingredients toward the blades. Toss with the barley mixture and serve.

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