PREPARATION:

Method:

1. In a medium saucepan, bring water or stock to a boil; once boiling, stir in barley. Cover and lower the heat to a simmer and cook for 25 minutes, or until all of the grains are tender and chewy. If there is any remaining liquid, drain.
2. Place cilantro, pepitas, cotija and garlic in the bowl of a food processor and blend until just smooth. With the motor running add the grapeseed and flaxseed oil in a slow, steady stream. Transfer the mixture to a bowl, stir in the lime juice, lime zest and salt and pepper. Add 1/2 cup of the cilantro pesto to the barley and mix well. Serve warm. Any remaining cilantro pesto can be stored in an airtight container in the freezer for up to one month.

   Editor's Note: Use organic cheese and organic, locally-grown produce as much as possible.

3. Learn more about sustainable food choices with our Eat Green Guide.

4. This recipe was featured in the Greens and Grains Episode of Emeril Green.