Lemon and Kale Pearl Barley Risotto with Parsley and Hazelnut Pesto

Pesto

• 40 g Parmesan cheese cut in pieces (2 cm)
  lub vegetarian hard 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
  lub 2 heaped tsp vegetable stock paste, homemade
• 1000 g water hot
• 30 g lemon juice
• 1 lemon finely grated zest only
• 40 g blanched hazelnuts roughly chopped, for serving