Combine the barley with 2 1/2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer until the barley is tender, about 35 minutes. Drain and rinse the barley and transfer it to a large bowl.

In a small skillet, toast the pine nuts over low heat until fragrant, about 4 or 5 minutes (watch carefully, as pine nuts can burn fast!). Transfer the pine nuts to the bowl with the barley. In the same skillet, heat 2 tablespoons of the olive oil. Add the shallot and raisins and sauté until the shallot has softened, about 3 minutes. Transfer the shallot mixture to the barley.

Combine 2 cups of the kale and the lemon juice in a food processor. Pulse until finely chopped. With the motor running, drizzle in the remaining 1/3 cup of olive oil and process until well blended (you might have to stop and scrape down the sides). Pour the pesto over the barley.

Chop or tear the remaining 2 cups of kale into medium pieces and add to the barley. Add the lemon zest and toss everything together. Season liberally with salt and pepper.