Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto - Cookidoo® – la plataforma de r

Ingredients

• 40 g Parmesan cheese
• 30 g hazelnuts
• 40 g fresh parsley leaves
• 100 g extra virgin olive oil
• 1 garlic clove
• ½ tsp fine sea salt
• 175 g kale
• 2 garlic cloves
• 80 g onions
• 20 g unsalted butter
• 10 g olive oil
• 300 g pearl barley
• 2 vegetable stock cubes (for 0.5 l each)
• 1000 g water
• 30 g lemon juice
• 1 lemon
• 40 g blanched hazelnuts