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How this works
Servings: 4
Ingredients
- 2 cups packed fresh mint leaves
- 4 Tbsp grapeseed oil, divided
- 2 Tbsp extra-virgin olive oil
- 1/4 cup raw pine nuts, raw cashews, or raw sunflower seeds
- 2 Tbsp mild raw honey, such as clover honey
- 1 tsp vanilla extract
- Pinch of fine sea salt
- 4 ripe peaches
Instructions
- Preheat barbecue grill to medium-high.
- While barbecue preheats, make mint pesto sauce. In blender, place mint, 3 Tbsp (45 mL) grapeseed oil, olive oil, pine nuts, honey, vanilla, and salt. Blend, scraping down sides of blender jug as needed with rubber spatula, until pesto is mostly smooth, about 30 seconds. If pesto is too thick, thin with water, adding 1 Tbsp (15 mL) at a time until desired consistency is achieved.
- Cut peaches or your chosen fruit in half and discard pits. Rub cut side of fruit with some of the remaining 1 Tbsp (15 mL) grapeseed oil. Place fruit cut-side down on preheated grill and cook, moving as needed so fruit does not burn, until warm and grill marked, about 2 minutes.
- To serve, divide grilled fruit among serving bowls and top with some mint pesto. While delicious just as is, topping with a scoop of ice cream is highly recommended, as it gives the final dish more depth and richness.
Notes
Lawren Moneta is a chef, food stylist, and recipe developer.
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