Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto

Pesto

• 40 g Parmesan cheese, cut in pieces (2 cm)
• 30 g hazelnuts (see tip)
• 40 g fresh parsley leaves
• 100 g extra virgin olive oil
• 1 garlic clove
• ½ tsp fine sea salt

Risotto

• 175 g kale, thick stems removed, cut in pieces (see tip)
• 2 garlic cloves
• 80 g onions, quartered
• 20 g unsalted butter, diced
• 10 g olive oil
• 300 g pearl barley (see tip)
• 2 vegetable stock cubes (for 0.5 l each), crumbled
• 1000 g water, hot
• 30 g lemon juice
• 1 lemon, finely grated zest only
• 40 g blanched hazelnuts, roughly chopped, for serving