Yogurt Barley Soup with Walnut Pesto

Combine barley, water and 1/2 tsp. salt in med.-large saucepan; bring to a boil. Reduce heat to simmer; cover and cook until barley is tender, about 45 min.

Meanwhile, heat med. skillet over med. heat for 1 min. Add cooking oil; swirl to coat pan. Add onion and cumin; sauté 5 min. or until onion is translucent.

Add 1 tsp. garlic and 1/2 tsp. salt; continue sautéing until onion becomes very soft, about 5 to 8 min. longer.

Add sautéed mixture to barley mixture; cover and simmer over very low heat about 10 min. to meld flavors.

Meanwhile, prepare pesto: In bowl of food processor, grind walnuts until they form coarse meal. Add ½ tsp. garlic, cilantro and 1/2 tsp. salt; process until it forms a uniform green paste. While machine is running, drizzle in olive oil until combined.

To serve, whisk yogurt into hot soup until completely blended. Season to taste with black pepper. Add a heaping tsp. pesto to each serving.