Grilled Peaches with Basil Aioli

7/19/2019 | BY Wendi Washington-Hunt

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There are very few things I appreciate about summer in the south (hello, heat and humidity!), but summer peaches? Oh, how I love them! They are fragrant, juicy, not too sweet, and not too tart — basically the perfect summer fruit. I eat them fresh in the summer all the time, but I wondered… what would happen if you grilled them? And then added a drizzle of what amounts to a pesto guacamole? Yes, this had promise.

I tested first on my usual focus group — my family. Thumbs up all around! We happened to be having burgers with this meal, so I slathered the aioli on my bunless burger… As people say here in the south, “I tell you WHAT.” It was so good. Please do your guests a favor and serve the extra aioli at table. Go easy on it atop the peaches, though. Too much aioli can be overpowering to these delicate summer beauties.

This side dish is the perfect accompaniment to whatever you may be grilling this summer. The main ingredients are seasonal, fresh, and easy to find (no exclusively AIP ingredients to forage!), and they cook in literally two minutes. Give ’em a try!


Grilled Peaches with Basil Aioli
 
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Grilled Peaches with Basil Aioli is the perfect side dish for summer grilling. Save some of the aioli for whatever meat you are grilling!
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Serves: 4
Ingredients
  • 4 cloves garlic, roughly chopped
  • 1 avocado, peeled and pitted
  • 2 tablespoons extra virgin olive oil
  • ½ cup chopped fresh basil
  • ½ tsp sea salt
  • Juice of one lemon (about 2 tablespoons)
  • 2 tablespoons water, or to desired consistency
  • 4 small peaches, halved, pitted, and peeled
  • Avocado oil for brushing
Instructions
  1. Preheat grill to 450 degrees F.
  2. Place garlic, avocado, olive oil, basil, salt, lemon juice, and water in a mini food processor or blender. Process until the aioli is very smooth. If it is too thick, add more water. Set aside.
  3. Brush the flat side of each peach half with avocado oil.
  4. Carefully place peaches flat side down on the grill. Cook for only 1-2 minutes, just long enough for them to get grill marks, and to warm through.
  5. Serve with a judicious drizzle of aioli. (Too much will overpower the peaches.) Serve the rest of the aioli at table for adding to grilled meats, etc.

 

About Wendi Washington-Hunt

Wendi lives in an increasingly emptying nest with one wonderful husband, one amazing teenage daughter, and one spoiled yellow lab, who appears in nearly every episode of her cooking show on YouTube. By day, she is a mild-mannered piano teacher; by night, an autoimmune kitchen warrior. Before autoimmune disease entered her life, she was a martial arts practitioner, and had a career as an opera singer. Her active lifestyle included running and weight lifting. Then she was diagnosed with Hashimoto’s thyroiditis. She began researching ways to take her health into her own hands. During a serendipitous encounter with an associate at a book store, she learned about the Autoimmune Protocol. Soon, AIP cooking became both the start of healing, and a creative outlet. She believes that humor, loving relationships and fabulous foods are essential for healing. Find her at her website, Instagram, Facebook, or YouTube.

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