Sprinkle the brown-butter crumbs evenly on top.
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.Set aside.. Toss together nectarines, plums, remaining 1 teaspoon honey, and remaining 1/2 teaspoon salt in a large bowl.
Let stand 5 minutes.. 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.. Photo by Jessica Pettway / Food Styling by Micah Morton / Prop Styling by Paola Andrea.
Pesto can be refrigerated in an airtight container with plastic wrap pressed to the surface up to 2 days..We all have so much fear of failure.
And this book seems like the antidote to that..It normalizes it.
Hey, you want to be successful?You got to show up and be willing to take the punches.