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Sweet Mint Pesto with Grilled Peaches
Serves 4
Grilling is a great way to boost the flavour and sweetness of fruits; heat caramelizes the naturally occurring sugars. For this recipe, sun-kissed peaches are used; however, other fruits such as pineapple, mango, nectarine, or plums would work equally well. Paired with a refreshing minty pesto sauce, this speedy dessert is sure to be a hit at your next barbecue.
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Ingredients
- 2 cups (500 mL) packed fresh mint leaves
- 4 Tbsp (60 mL) grapeseed oil, divided
- 2 Tbsp (30 mL) extra-virgin olive oil
- 1/4 cup (60 mL) raw pine nuts, raw cashews, or raw sunflower seeds
- 2 Tbsp (30 mL) mild raw honey, such as clover honey
- 1 tsp (5 mL) vanilla extract
- Pinch of fine sea salt
- 4 ripe peaches
Nutrition
Per serving:
- calories 271
- protein 4 g
-
total fat
19 g
- sat. fat 2 g
-
total carbohydrates
26 g
- sugars 21 g
- fibre 5 g
- sodium 70 mg
Directions
01
Your favourite vanilla ice cream, to serve, if desired
02
Preheat barbecue grill to medium-high.
03
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.
04
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.
05
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.
