July 3rd, 2007
Recipe by Leeanne Wright
Using a food processor or blender, process mint and almonds on pulse until the mixture is roughly chopped.
With the machine running, add juices and sugar. Transfer to small bowl and cover until needed.
Preheat barbecue to high heat.
Brush peaches with butter and sprinkle with sugar.
Grill, about 4 to 6 minutes per side, until warm and lightly charred with grill marks.
Just before serving, drizzle peaches with pesto.
(1 whole peach with 3 tbsp pesto): 246.3 calories, 15.6 g fat, 114.5 mg calcium, 78 mg sodium, 25.2 g carbohydrates, 5.9 g fibre, 5.9 g protein; excellent source of magnesium and iron; good source vitamin C and folate.