Skip to main content
Skip to store items
Skip to main navigation

Grilled Peach Salad with Mint Pesto

Prep time
20 mins
Special Diets
Vegan | Vegetarian
Food Allergies
Dairy-free | Gluten-free | Wheat-free | Celiac | Corn-free | Egg-free

Adapted from


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 tolive oil (plus 1/4 cup, divided)
1 tbalsamic vinegar
2 carugula (or other tender greens)
1⁄2 cmint (fresh, packed)
1⁄2 cbasil (fresh, packed)
1⁄4 cpine nuts (or walnuts, toasted)
1 clvgarlic (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.