Recipe Image

Stone Fruit Salad with Collard-Peanut Pesto

Full recipe at foodandwine.com

  • 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

Category

Salad, Pasta

Made with ❤️ in Co. Wicklow, Ireland 🇮🇪

©illmagination 2023

All rights reserved