In a medium saucepan, bring 3 cups (750 ml) of water to a boil. Add the barley and reduce heat to a simmer. Simmer, uncovered, for about 30 minutes, until the barley is al dente. If liquid remains, drain the barley in a colander (or use the lid of the pot to strain off any excess moisture). Set aside to stand for 15 minutes.

Meanwhile, toast the pine nuts in a small skillet over medium-low heat until lightly golden. Transfer to a plate and set aside.

Using the same skillet, heat 2 tablespoons of the olive oil over medium heat. Add the shallot and dried cranberries and sauté until the shallot is translucent, about 3 minutes. Add to the bowl with the barley.

Using a food processor (or hand-held immersion blender) blend together 3 handfuls of spinach with the lemon juice and 4 tablespoons olive oil until smooth. Add grated parmesan and season with salt and pepper, to taste.

Scrape the pesto into the bowl with the barley, add the remaining handful of spinach leaves, as well as the pine nuts and toss until well combined. Adjust seasoning as desired. Sprinkle with parmesan and serve immediately. Enjoy warm or at room temperature.