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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!
- Preheat grill to 450 degrees F.
- 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.
- Brush the flat side of each peach half with avocado oil.
- 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.
- 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.