Stone Fruit Salad with Collard-Peanut Pesto
Full recipe at foodandwine.com
Utensils needed:
- 1.5 cups uncooked fonio or couscous (about 10 ounces)
- 1 cup plus 3 tablespoons olive oil, divided
- 2.75 cup water
- 1 tablespoon plus 2 teaspoons kosher salt, divided, plus more to taste
- 1 dried bay leaf
- 2 cups packed stemmed and roughly chopped collard greens (about 4 ounces)
- .75 cup unsalted roasted peanuts
- .5 ounces Parmesan cheese, grated on a Microplane (about 1/2 cup)
- .25 teaspoon grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
- 1 teaspoon soy sauce
- 1 garlic clove, smashed
- 2 teaspoon honey, divided
- .25 teaspoon black pepper, plus more for garnish
- 2 pounds mixed nectarines and plums (about 5 medium), pitted and cut into 1/2-inch wedges
Overview
Total Time:
1 hr