- 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)
- lemon (juice and zest of)
- red pepper flakes
This is a great summertime dish that's great for a weeknight, but definitely fancy enough for a dinner party.
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.