From Noam’s kitchen
Latkes with Persimmon, Mozzarella & Pistachio Pesto
Appetizer · Vegetarian · 20 minutes
Nothing new — just a great way to serve latkes. The freshness and subtle sweetness of persimmon balances everything beautifully, finished with a winter pistachio pesto that goes with so many things. (The latke recipe itself is the Potato Latkes above — this is how to dress them up.)
Ingredients
- Crispy potato latkes (see the Potato Latkes recipe)
- Ripe persimmon, sliced
- Buffalo mozzarella
- —
- Spinach–Arugula Pistachio Pesto
- 1 cup baby spinach
- 1 cup arugula
- ½ cup shelled pistachios
- 2 garlic cloves
- Juice of ½ lemon
- Olive oil, to taste
- Salt, to taste
Method
- Add spinach, arugula, pistachios, and garlic to a food processor. Pulse until finely chopped.
- Transfer to a bowl. Add lemon juice, olive oil, and salt to taste. Mix well and adjust seasoning.
- To plate: layer the persimmon, buffalo mozzarella, and latkes, then spoon the pistachio pesto generously over the top.
- Simple, fresh, and perfect for layering or spreading.
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As seen on Instagram
