Grilled California White Peaches with Almond-Mint Pesto
Serves 4 to 6
1½ cups packed fresh flat-leaf parsley leaves, plus more for garnish
½ cup packed fresh mint leaves, plus chopped mint for garnish
½ cup sliced almonds, lightly toasted, plus more for garnish
1 garlic clove, chopped
1 serrano chile, chopped
Grated zest of 1 lime
½ cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
5 just-underripe white peaches, halved and pitted
2 tablespoons canola oil
1. Combine parsley, mint, almonds, garlic, chile, and lime zest in a food processor and process until coarsely chopped. With the motor running, slowly add the olive oil and season with salt and pepper. If the pesto is too thick to pour, add a little water.
2. Heat your grill to high for direct grilling.
3. Brush the cut side of the peaches with canola oil and grill until golden brown and caramelized, about 1½ minutes. Flip over and continue grilling until just heated through, about 1 minute.
4. Arrange the peach halves on a platter and drizzle with the pesto. Garnish with sliced almonds.
Excerpted from Bobby Flay’s Barbecue Addiction by Bobby Flay, photographs by Quentin Bacon. Copyright © 2013 by Boy Meets Grill, Inc. Reprinted by permission of Clarkson Potter, an imprint of the Crown Publishing Group, a division of Random House LLC, a Penguin Random House Company. All rights reserved.