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Arugula Salad with Grilled Peaches and Vegan Basil Pesto

Sweet grilled peaches, spicy arugula and and vibrant vegan pesto all combine in a fresh, summery salad.
Course: Salad
Servings: 2
Author: Ana Stanciu

Ingredients

For the salad

  • 2 medium peaches cut in halves, stones removed
  • 2 handful fresh arugula rocket leaves
  • 2 tablespoons toasted pine nuts
  • 1 teaspoon extra virgin olive oil
  • 1 teaspoon balsamic vinegar

For the pesto dressing

  • 1 cup fresh basil leaves
  • 1 tablespoon extra virgin olive oil
  • 1 teaspoon toasted pine nuts
  • 1 teaspoon toasted sunflower seeds
  • 1 teaspoon fresh lemon juice
  • 1 garlic clove

Instructions

  • Place the peach halves in a bowl, together with the balsamic vinegar and olive oil, and mix well to combine.
  • Grill the peach halves for 5 minutes until they get nice brown grill marks.
  • Place all the pesto ingredients in the food processor and process until a smooth paste is formed. Add one tablespoon water if you want a runnier texture.
  • Distribute the arugula onto serving plates. Place two grilled peach halves on each plate, top with basil pesto and sprinkle with toasted pine nuts.
  • Serve right away.