Step 1

For the pesto, place the carrot tops in a saucepan of boiling water and blanch for 30 seconds to 1 minute or until wilted. Refresh in iced water, drain and squeeze out any excess water. Place in a blender with the remaining ingredients except for the oil. Pulse until roughly chopped.

Step 2

Gradually pour in the oil, scraping sides occasionally until combined. Season. Transfer to a small bowl and set aside.

Step 3

For the black barley, drain the barley from the soaking water, discard water. Heat a saucepan three-quarters full with water over high heat and bring to the boil. Add the barley and cook, stirring occasionally, for 35-40 minutes or until tender. Rinse under cold running water and drain.

Step 4

Meanwhile, preheat oven to 160°C. Cut 4 rectangular pieces of baking paper large enough to wrap the carrots like a parcel. Divide carrots between baking paper and top with butter, garlic and thyme, season. Wrap carrots up, sealing tightly. Place on a large oven tray and bake for 40-45 minutes or until carrots are cooked.

Step 5

Place stock in a saucepan over high heat and bring to the boil. Stir in the barley, butter and porcini. Reduce heat to medium-low and cook for 12 minutes, stirring occasionally or until barley is warmed through and stock has thickened. Season. When carrots are cooked, remove from oven and open parcels.

Step 6

Divide barley among bowls, top with carrots and spoon over pesto, to serve.