Culinary educator and author, Rachel Weston, demonstrated this recipe at our Just Peachy Festival in 2018. The flavors of peach, basil and tomato all meld together for one perfect bite.
4 large or 6 small yellow peaches
2 large tomatoes
1 bunch basil
3 garlic cloves
1/3 cup pistachios
1 cup olive oil, divided
1/2 cup parmesan cheese
1/4 cup lemon juice
1 loaf day old, crusty bread
kosher salt and black pepper, to taste
Cut the bread into 1 inch cubes and set aside to dry a bit.
In a food processor, combine the garlic, pistachios and 1/4 cup of the olive oil. Process until a smooth paste forms.
Add the basil and parmesan, process until just pureed and slowly add the remaining olive oil. Then add the lemon juice. Taste and season with salt and pepper to your preference.
Peel and pit the peaches over a bowl to catch the juices. Then dice the peaches and add them to the bowl.
Dice the tomatoes and add them to the bowl with the peaches.
Peel and deseed the cucumbers, dice them and add to the peaches and tomatoes.
Stir the pesto into the bread cubes until they are well coated.
Add the peaches, tomato and cucumber. Allow to sit for 15-30 minutes for the bread to soak up the juices before serving.