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This savory side dish goes nicely with grilled meats or kebabs, when it’s so hot out that you don’t want to turn on the stove. The mint and basil pesto is a unique accompaniment that you’ll want to make again and again.
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Ingredients
For 4 Serving(s)
grilled-peaches-with-mint-pesto
- 2 peaches
- 2 t olive oil
- 1 t balsamic vinegar
- 2 c arugula
- 1/2 c packed fresh mint
- 1/2 c packed fresh basil
- 1/4 c pine nuts
- 1 clv garlic
- 1 lemon
- crushed red pepper flakes
- salt
- pepper
Grilled Peaches with Mint Pesto Directions
- 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 undisturbed for 2-3 minutes on each side, until grill marks appear and the 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 processor. 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