Peaches With Mint-Almond Pesto And Brie – a delicious recipe with peaches, mint, sugar, balsamic vinegar, black pepper, almonds. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut an X on the bottoms of the peaches, carefully cutting just through the skin. Fill a large Dutch oven with water, and bring to a boil. Immerse the peaches for 20 seconds; remove with a slotted spoon, and plunge into ice water. Slip skins off peaches using a paring knife (skin will be very loose). Cut the peaches in half, and remove pits.
2
Combine mint and sugar in a blender or food processor; process until chopped. Add the vinegar and pepper; process until well-blended. Pour the mint mixture into a large bowl, and add almonds and peach halves. Cover and chill 4 hours. Remove peaches with a slotted spoon, reserving marinade.
3
Arrange salad greens on each of 8 plates, and top with a peach half and a cheese wedge. Drizzle with marinade. Serve with French bread.
194
kcal
Calories
12
g
Fat
14
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 4 peaches, 1 cup fresh mint leaves, 1/4 cup sugar, 2 tablespoons balsamic vinegar, and more.
Yes, Peaches With Mint-Almond Pesto And Brie falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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