Winter Vegetable and Barley Stew with Pesto

**Make the Pesto (Optional):** In a food processor or blender, combine basil leaves, pine nuts, garlic, Parmesan cheese, olive oil, lemon juice, salt, and pepper. Pulse until smooth, adding more olive oil if needed to reach your desired consistency. Set aside.

Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.

Add garlic and cook for another minute until fragrant.

Add butternut squash, sweet potato, and rinsed barley to the pot. Stir to combine.

Pour in vegetable broth and add diced tomatoes, thyme, rosemary, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 45-50 minutes, or until the barley is tender and the vegetables are cooked through.

Remove the bay leaf and stir in the chopped kale or spinach. Cook until wilted, about 2-3 minutes.

Season with salt and pepper to taste.

Ladle the stew into bowls and top with a generous dollop of pesto. Serve immediately.