This is a great summertime dish that's great for a weeknight, but definitely fancy enough for a dinner party.
|2||peaches (firm but ripe, sliced into 6 wedges each)|
|2 t||olive oil (plus 1/4 cup, divided)|
|1 t||balsamic vinegar|
|2 c||arugula (or other tender greens)|
|1⁄2 c||mint (fresh, packed)|
|1⁄2 c||basil (fresh, packed)|
|1⁄4 c||pine nuts (or walnuts, toasted)|
|1 clv||garlic (small, roughly chopped)|
|1||lemon (juice and zest of)|
|red pepper flakes|
Toss the peaches with 2 teaspoons of the oil, balsamic vinegar, and a pinch of salt. Heat a grill or grill pan to medium and brush with oil. Place the peach wedges on the grill, and cook undisturned for 2-3 minutes on each side, until grill marks appear and peaches are heated through. Transfer to a dish and allow to cool to room temperature.
Combine the mint and basil in the bowl of a food proccessor. Add the 1/4 cup of olive oil, toasted pine nuts, chopped garlic, lemon juice, and lemon zest, a pinch of red pepper flakes, and salt and pepper. Pulse until smooth. If the pesto seems too dry, add a bit of water, a teaspoon at a time.
Toss the arugula with a drizzle of olive oil and arrange on a serving platter. Top with the grilled peaches, dollops of the mint pesto, and serve.