Sweet peaches in almond minto pesto


With stone fruit around the corner, I am using every possible opportunity to add them to our daily meal. I made spicy chutney with apricot sometime back and my friends have requested to make few batches for them. I serve my paneer kabob or lamb chops or salmon cakes with it. The sweet and tangy flavour of apricots complements so well with the chilli powder and garam masala.Around the same we picked bags and bags of peaches from the farm in Brentwood. I made jam and tarts with it. With few other left behind, I grilled them and served it with whipped cream.

Few days back I came across this easy recipe for peach salad in Gilt taste online issue and loved it for the simplicity in its preparation and since I love almonds and mint, I was curious to try its combination with peaches. I toasted few almonds but went ahead to pulse them with the skin on. The original recipe gave the choice to get rid off the skin but its was totally optional. Threw in some mint leaves and pulsed it further. I used coconut palm sugar instead of regular table sugar and very little olive oil. I made a small batch and planned to finish them right away. Hence I mixed in more water instead of oil to get the desired pesto consistency.

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RECIPE
PEACH SALAD WITH MINT-ALMOND PESTO
Source: Francis Lam, Gilt Taste
Serves: 4
Ingredients
For the pesto
1 cup almond, toasted for 10 minutes
1 tablespoons extra virgin olive oil
1 cup mint leaves – fresh ones (packed)
2 teaspoon coconut palm sugar
1 pinch salt
1/4 cup water (use accordingly)
For the fruit base
4 peaches
1 lemon
4 leaves mint, thinly sliced
Directions1. Toast the almonds in a small sauté pan, drizzle 1/4 teaspoon olive oil over medium-low heat. Add almonds and toast, about 10 minutes on low heat. Switch off and let it cool to room temperature.
2. Clean and pull the mint leaves off the stems. Pulse the almonds in the food processor until they’re pulverized. Add the mint leaves and pulse further. Add coconut palm sugar sugar and a few drops of water, like 1 tablespoon to start with. Pulse a couple of times combine.3. Add olive oil and add more water to get the desired pesto consistency. Transfer the mint-almond mixture to a mixing bowl .
4. Slice the peaches into ½” wedges into a large mixing bowl. Finely grate the lemon zest and toss with the peaches. Pour the lemon juice over the fruit. I added all the pesto over it and served it with my easy homemade strawberry ice cream.

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