Grilled Peaches with Basil Aioli (AIP/Paleo) is the perfect side dish for summer grilling. Save some of the aioli to top whatever meat you are grilling!Jump to Recipe
I love this recipe! Everything about it says SUMMER – fresh, juicy peaches, barely singed on the grill, and a zesty aioli made with a generous handful of fresh chopped basil.
Here’s the thing about this recipe: the secret is in the aioli. Once you taste it, you are going to want to put it on everything. It will be delicious on your burger. You might want to “accidentally” drip some on your grilled chicken. Or you might be posh and use a piece of your filet mignon steak to clean the stuff off your plate. Heck, dip your Garlic Rosemary Taro Fries in it! Whatever you are grilling, this will be lovely with it. (I also have it on good authority that it really dresses up scrambled eggs, if you eat them.)
My tip: use just a little aioli on the peaches because it may overpower them if you use too much. Save it to put on the rest of your meal. 🙂
You won’t need any special equipment, though I find it really helpful to use a mini food processor, which, if you’ve been a friend of this blog for any amount of time, you know that I use all the time. In a pinch, you could also use a regular old blender. (<-I use this one. It’s not fancy, but it is a work horse!)
Don’t forget dessert!
After dinner, treat yourself to some Blackberry Peach Galette. Because peaches. And summer.
My dearest wish for you in these really weird times is that you are able to find things that bring you JOY. Even if it’s aioli.
Great love and deep healing to you!
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