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Peaches and pistachios make a dead-stunning combination for summer, especially when those peaches are tossed on the grill. (Even if that grill is electric.)
And to make the most of summer's abundance, turn to pesto. Garnishing the salad with chopped pistachios announces their presence and adds texture, but using them in your pesto in place of pignoli will really load in the pistachio flavor. Toss that basil-packed sauce with thin green beans steamed until vibrant green, and you have just the savory thing to accompany quickly caramelized little peaches. For the best results, choose peaches that are just at the edge of ripe and still a bit firm.
Once your green beans are trimmed, you're looking at only about 15 minutes to put together a beautifully balanced salad that's a total feast for the eyes and a celebration of texture. To shave a little extra time off of your prep, feel free to make the pesto in advance. Either way, keep this one handy for the next time you're entertaining friends, or anytime you're in the mood to pamper yourself with warm-weather produce.
Pistachio Pesto-Dressed Haricots Verts with Grilled Peaches
serves 4
1/2 cup raw, unsalted shelled pistachios, divided
2 oz basil leaves (about 1 tightly packed cup)
1 clove garlic
2 tsp red miso
1/4 cup extra virgin olive oil
12 oz trimmed thin green beans
4 small-medium ripe but firm peaches, halved and pitted
Toast 1/4 cup pistachios in a dry skillet over medium heat, tossing frequently, until fragrant and beginning to darken in color, 3-5 minutes. Transfer to a small plate to let cool.
Add a few inches of water to a medium pot fitted with a steamer basket and bring to a boil, covered, over high heat.
Meanwhile, blend the basil, garlic, miso, remaining 1/4 cup pistachios, and oil to make a thick pesto. Set aside.
When the water is boiling, add green beans to steamer, cover, and reduce heat to medium. Steam until still crisp and vibrant green, 5-7 minutes.
Meanwhile, prepare an ice bath. Chop the toasted pistachios and set aside. When the beans are done, shock them in the ice bath and transfer to a clean kitchen towel to let dry.
Heat a closing countertop electric grill. When the grill is hot, add peaches, cut-side down, and close. Cook until fragrant and caramelized on the sear marks, 3-4 minutes.
Toss green beans with 1/4 cup of the pesto (save the rest for another purpose) and arrange on plates with two peach halves per plate. Garnish each plate with 1 TBSP chopped pistachios and serve.