Stone Fruit Salad with Collard-Peanut Pesto

Ingredients

• 1 ½ cups uncooked fonio or couscous (about 10 ounces)
• 1 cup plus 3 tablespoons olive oil, divided
• 2 ¾ 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)
• ¾ cup unsalted roasted peanuts
• ½ ounces Parmesan cheese, grated on a Microplane (about 1/2 cup) 
• ¼ teaspoon grated lemon zest plus 1 1/2 tablespoons fresh lemon juice
• 1 teaspoon soy sauce
• 1 garlic clove, smashed
• 2 teaspoon honey, divided
• ¼ teaspoon black pepper, plus more for garnish 
• 2 pounds mixed nectarines and plums (about 5 medium), pitted and cut into 1/2-inch wedges

Description

1. Stir together fonio and 3 tablespoons oil in a medium saucepan until coated. Add 2 3/4 cups water, 3/4 teaspoon salt, and bay leaf. Bring to a boil over medium-high. Cover and reduce heat to low; cook 1 minute. Remove from heat; let steam, covered, 5 minutes. Uncover and fluff fonio with a fork. Transfer to a large baking sheet, and spread in an even layer. Let cool completely, about 45 minutes. Discard bay leaf.

2. While fonio cools, bring a large pot of water to a boil over medium-high. Stir in 1 tablespoon salt. Add collard greens; cook, stirring occasionally, until bright green, about 2 minutes. Transfer greens to a bowl filled with ice water; let cool 2 minutes. Drain and pat greens completely dry. Set aside.

3. Cook peanuts in a small skillet over medium, stirring often, until toasted and fragrant, 4 to 5 minutes. Transfer to a cutting board; let cool 5 minutes. Roughly chop 1/4 cup peanuts, and reserve for garnish. Place greens, Parmesan, lemon zest and juice, soy sauce, garlic, 1 teaspoon honey, and remaining 1/2 cup peanuts in a food processor; pulse until a coarse paste forms, about 20 pulses. With food processor running, gradually stream in remaining 1 cup oil until well combined, about 45 seconds. Add pepper and 3/4 teaspoon salt; pulse until incorporated, about 3 pulses. Transfer mixture to a medium bowl. Season to taste with salt. Set aside.

4. Toss together nectarines, plums, remaining 1 teaspoon honey, and remaining 1/2 teaspoon salt in a large bowl. Let stand 5 minutes.

5. To serve, spread 1 1/2 cups pesto on a large platter. Top with fonio and nectarine mixture. Drizzle with remaining pesto; garnish with reserved chopped peanuts and additional pepper.

Make Ahead

Pesto can be refrigerated in an airtight container with plastic wrap pressed to the surface up to 2 days.