Yogurt Barley Soup with Cilantro-Walnut Pesto

For The Soup:

1. Combine the barley, water, and 1/2 teaspoon of the salt in a medium-large saucepan, and bring to a boil. Lower the heat to a simmer, cover, and cook until the barley is tender – about 45 minutes.
2. Meanwhile, place a medium-sized skillet over medium heat and wait about a minute, then add the olive oil and swirl to coat the pan.  Toss in the onion and cumin and sauté for about 5 minutes, or until the onion becomes translucent. Add the garlic and the remaining 1/2 teaspoon salt, and continue to sauté until the onion becomes very soft – about another 5 to 8 minutes.
3. When steps 1 and 2 are done, add the sautéed mixture to the barley mixture, and simmer them together, covered, over lowest possible heat, for about 10 minutes – to meld the flavors.
4. Stir and/or whisk the room-temperature yogurt into the hot soup until it blends in completely. Season to taste with black pepper, and serve right away, with a heaping teaspoon (or more) of the pesto added to each serving. If desired, you can also top with scatterings of fresh mint and minced walnuts.

For the Cilantro-Walnut Pesto:

1. Place the walnuts in a blender or the small bowl of a food processor, and grind to a coarse meal.
2. Add the garlic, cilantro, and salt, and continue to run the machine until it becomes a uniform green paste (some light walnut texture is fine).
3.  Run the machine while you drizzle in the oil. Transfer to a container with a tight-fitting lid, and refrigerate until use.