Pistachio Mint Sweet Pesto over grilled peaches - Chef Sabrina Mancin

Pistachio Mint Sweet Pesto over grilled peaches

This super original and addictive pesto is sweetened with maple syrup but made with roasted salted pistachios for a delicious sweet and savory contrast.

INGREDIENTS

• Pistachios, shelled, roasted and salted 150g = 1 cup
• Powdered sugar 22g = ¼ cup
• Maple syrup 130g = ½ cup + some to brush on peaches
• Water 34g = ¼ cup
• Black pepper ¼ tsp
• Mint, fresh 8g = ½ cup
• Salt*
• Peaches** cut in half or quarters
• Vanilla ice cream

PROCEDURE

  • Place the pistachios and the powdered sugar in a blender or a food processor. Process until finely ground. However be careful to not leave the blender on for too long, even though the powdered sugar is “protecting” the pistachio, the friction can heat nuts a bit too much, the oils start to separate and eventually your preparation could turn rancid. Thus process in parts or pulsing and then letting go for a bit longer. Scrape down the sides and bottom.
  • Add the maple syrup and process for a few seconds until incorporated.
  • Then add the black pepper and water and mixing for another 30 seconds or so.
  • Scrape down the sides and the bottom and add the mint. Process just until the mint disappears into the mixture. It is added at the end so it doesn’t bruise during the processing of the pistachios. Scrape down the bottom again and process for a second if needed.
  • Store in an airtight container and in the fridge.
  • To grill the peaches: brush the flesh with some maple syrup and place over the grill. Grill for about 7-10 minutes while you brush the other side with more maple syrup. Turn over and grill for another 3 minutes or so. How much you grill is really up to you. I like mine almost cooked through but you can grill just for a few minutes to warm up and get grill marks.
  • Salt* You don’t need to add salt (unless you want to) if you get the roasted and salted pistachios. However if you get the lightly salted, add ½ tsp and 1 tsp if you get unsalted.
  • Peaches** To make your life easier, try looking for the freestone varietals so you can separate both halves from the pit. Otherwise, simply cut large pieces around it.
  • TIP: this pesto is so versatile that you could also serve it with other foods or preparations like as an accompaniment on a cheese platter, over an orange cake or simply over crusty bread!
Serve the peaches either straight from the grill or at room temp smothered with this delicious pesto and with creamy vanilla ice cream. Enjoy!

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