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Sweet Mint Pesto with Grilled Peaches

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 BBQ.
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Servings: 4
Ingredients Method Notes

Ingredients
  

  • 2 cups packed fresh mint leaves
  • 4 tablespoons grapeseed oil divided
  • 2 tablespoons olive oil
  • ΒΌ cup raw pine nuts, raw cashews, or raw sunflower seeds
  • 2 tablespoons honey
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • 4 ripe peaches
  • Your favorite vanilla ice cream to serve, if desired

Method
 

  1. Preheat barbecue grill to medium-high.
  2. While barbecue preheats, make mint pesto sauce. In blender, place mint, 3 Tbsp 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 at a time until desired consistency is achieved.
  3. Cut peaches or your chosen fruit in half and discard pits. Rub cut side of fruit with some of the remaining 1 Tbsp 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.
  4. 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

Each serving contains: 271 calories; 4 g protein; 19 g total fat (2 g sat. fat); 26 g total carbohydrates (21 g sugars, 5 g fiber); 70 mg sodium