

Toasted Barley with Arugula Pesto and Sausage Coins
Dairy Free, Egg Free, Nut Free, Refined Sugar Free Main Dish
August 1, 2016
Recipe by Brooklyn Supper
Ingredients
For the Arugula Pesto
4 packed cups arugula (about 10 ounces)
4 cloves garlic, smashed and peeled
2 tablespoons freshly squeezed lemon juice
1/4 cup extra virgin olive oil
1/2 teaspoon sea salt plus more to taste
For the Toasted Barley and Sausage Coins
2 tablespoons extra virgin olive oil
Directions
1For directions visit Brooklyn Supper