Next time you're at the farmer's market or grocery store pick up a few extra peaches and a few extra tomatoes (heirlooms are amazing with this if you can!) while they're still in abundance and enjoy this!!!
Pesto: mix the following in a food processor; keep in mind that you can make a double batch and freeze the extra!
1/2 cup of pistachios, toasted & salted
1/2 cup basil leaves
1/2 cup parsley leaves
1/4 cup chives
1/4 cup mint leaves
1/2 cup of oil (if you use only olive oil it can overpower the pesto; try mixing 2 different oils); you may need more oil if you want this to be a bit thinner; you can also use lemon oil to thin this out
2 cloves roasted garlic
1/4 tsp red pepper flakes
Salt & pepper to taste
Chop up the tomatoes and peaches, drizzle with some pesto and serve it as a small salad with a meal. It's delicious!
We made it up as a caprese stack as you'll see in the photo. The possibilities are endless and the flavors are an amazing combination! Enjoy it :)
Recipe adapted from Chef Nicole Marriner
Pesto: mix the following in a food processor; keep in mind that you can make a double batch and freeze the extra!
1/2 cup of pistachios, toasted & salted
1/2 cup basil leaves
1/2 cup parsley leaves
1/4 cup chives
1/4 cup mint leaves
1/2 cup of oil (if you use only olive oil it can overpower the pesto; try mixing 2 different oils); you may need more oil if you want this to be a bit thinner; you can also use lemon oil to thin this out
2 cloves roasted garlic
1/4 tsp red pepper flakes
Salt & pepper to taste
Chop up the tomatoes and peaches, drizzle with some pesto and serve it as a small salad with a meal. It's delicious!
We made it up as a caprese stack as you'll see in the photo. The possibilities are endless and the flavors are an amazing combination! Enjoy it :)
Recipe adapted from Chef Nicole Marriner