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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.


    Leftover love

    Any leftover mint pesto sauce makes an amazing fruit dip. Stir pesto together with yogurt of choice. No need for measurements; just mix together to taste and serve with an array of sliced summer fruit for dunking.


    Sweet Mint Pesto with Grilled Peaches


      • 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


      Per serving:

      • calories271
      • protein4 g
      • total fat19 g
        • sat. fat2 g
      • total carbohydrates26 g
        • sugars21 g
        • fibre5 g
      • sodium70 mg



      Your favourite vanilla ice cream, to serve, if desired


      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.



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