Grilled Peach & Pesto Salad

Harvesting basil has become one of my favorite tasks on the farm this summer. A small crew spends time picking the new tender growth on the plants, making hundreds of fragrant bouquets. Pesto is such a classic way to enjoy lots of fresh basil, so this week we're sharing a new way to enjoy it- with grilled peaches. 

Earlier in the season I leaned on microgreens in this pesto recipe, but I wanted to reshare this Root 5 Farm Fresh Pesto. It's totally flexible in which greens you add- i love arugula or spinach, and you can switch up the walnuts with toasted pumpkin seeds for a nut-free version. 

I also have good news. You can absolutely freeze pesto to preserve the harvest during this time of year. When making pesto to freeze, I recommend omitting the cheese, instead adding it whenever you are cooking the dish.

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Method of Preparation

1. Cut the peaches in half and remove the pit. Lighly brush the cut side with oil and grill- if you do not have access to an outdoor grill, you can use a grill pan or cast iron skillet. The goal is to cook them at a high temperature to caramelize and get some color. 

2. While the peaches cool, quarter or half the cherry tomatoes, and cut or tear the cheese into bit sized pieces. Add these to a bowl and toss with the pesto.

3. Cut the peaches into bite sized pieces and combine with the other ingredients- I like to add these last so they don't break down in the dressing. You can taste for salt and seasonings, but the pesto should take care of it! 

4. I like to eat this salad over greens like arugula, but you can substitute massaged kale, lettuce mix, chopped romaine, or whatever you prefer. The peach and pesto mixture will be plenty of dressing for the greens. 

Ingredients

2-4 tbsp of Root 5 Farm Fresh Pesto
2-4 peaches
1 pint of cherry tomatoes
1 tbsp olive oil 
4 cups of salad greens- I like arugula, but use anything seasonal that you like!
4 oz of mozzarella (cilieginni) or burrata cheese