Toasted Barley with Arugula Pesto and Sausage Coins

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August 1, 2016

Recipe by Brooklyn Supper


For the Arugula Pesto

1/4 cup toasted pepitas

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

1 cup pearl barley

Sea salt

4 large links mild Italian sausage

2 tablespoons minced parsley

Ground black pepper


1For directions visit Brooklyn Supper


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