Barley with Walnut Pesto and Goat Cheese

This makes a lot - but leftovers for lunches are a big plus!!

2 cups dry, pearled barley (not quick cook)
4 cups 99% fat free, low sodium chicken broth
1/2 cup walnuts
1/4 cup extra virgin olive oil
2 cups fresh basil leaves
2 cloves garlic
1/4 teaspoon crushed red pepper flakes (could be optional but provides an easy 'bam' in the mouth without being painful)
kosher salt
4 oz goal cheese
1 pint grape tomatoes, halved

1. Boil chicken broth, add barley, stir, reduce heat to low and let cook until barley is done. If not all chicken broth is absorbed that is ok.
2. In food processor chop walnuts and garlic, add basil, red pepper flakes and stream in oil while pulsing. Season with salt.
3. Add pesto to cooked barley over low heat and melt in half of the goat cheese. Add tomatoes, stir until everything is heated through and barley is completely covered with pesto - about 2-3 minutes.
4. Top with remaining goat cheese and serve.
ENJOY!!!