Peaches with sweet mint pesto

peach pestoI love pesto, in all its incarnations.  Here, for a change, is a sweet one.

It uses mint and almonds, and one of the most delightful fruits of the season: peaches.

Peach pesto 2


I thought the use of olive oil here might be a bit weird, but Francis Lam has a James Beard award and I do not, so…

♫ Suggested listening: Sweet Life. ♫

Click to listen: Frank Ocean – “Sweet Life”

From Francis Lam


For the mint pesto

  • ½ cup almonds, preferably without skins
  • 5 tbsp. olive oil, divided
  • 2 ounces fresh mint
  • 2 tsp. sugar
  • 1 pinch salt

For the peaches

  • 4 ripe peaches
  • 1 lemon (for juice and zest)
  • Extra mint leaves for garnish (chiffonaded, if you’re fancy)


  1. Toast the nuts: In a pan, heat 1 tablespoon olive oil over medium-low heat. Add almonds and toast, stirring. You’ll hear a gentle sizzle. Keep stirring the nuts until they turn fragrant, but not too too brown.  Toss with a generous pinch of salt and put in the food processor.
  2. Take mint leaves off the stems until you have about 1 cup. Add into food processor.  Process until it’s about the consistency of little pebbles (see photo).Peach pesto 3
  3. Add the sugar and juice of 1/2 lemon, and pulse a little more.
  4. Transfer to bowl, add the rest of the olive oil.
  5. Slice peaches about 1/2 inch thick and put in a bowl.  Grate some lemon zest over it,  add the juice of the other half of the lemon, and toss.
  6. Combine with pesto to taste (you may have some extra)
  7. Garnish with more mint leaves
  8. Astound your guests!

2 thoughts on “Peaches with sweet mint pesto

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