I N S T R U C T I O N S

start by placing the pine nuts and cashews in a pan without oil and toast them for 2-3 minutes, stirring often or shaking the pan

add the mint, pine nuts, garlic, and nutritional yeast to a food processor or blender, and pulse until well chopped, scraping down the sides occasionally

now, slowly pour in the olive oil and lemon juice while blending. Continue pulsing until everything is well combined and relatively smooth. Season with salt and pepper to taste

once your pesto is done, cut the peaches into 8 pieces and either grill them or sear them in a griddled cast iron pan until they have grill marks

mix the grilled peaches with the pesto until all pieces are evenly coated, and serve them with the soy yogurt

perfect as a summer appetizer.