Eat Seasonally: Peaches, Parma and Pistachios

I went to the market yesterday and I bought a carton of peaches, for pennies it seemed.  And I couldn’t wait to try this seasonal recipe of Peaches, Parma and Pistachios.  And pair it with wine! 

Recipe by:  Blissful eats with Tina Jeffers

I love this recipe because I already had the ingredients at home.  I’m a wine-kind-of-girl so Parma ham and pistachios is basically a cupboard staple.  And I personally grow basil on the terrace, so fresh basil was literally right outside my door.  And this recipe really is as simple as that.



  • 2 peaches
  • 4 slices Parma ham
  • ¼ cup roasted pistachios finely chopped
  • 1 tablespoon white balsamic vinegar
  • basil leaves for garnish
For the basil oil:
  • 1 cup basil leaves
  • ½ cup good quality olive oil

How to:

For the basil oil:

Blanch (drop in boiling water) the basil leaves in salted water for 10 seconds and then immediately put them into an ice bath.  Squeeze the excess water from the basil and then blot on paper towels.  Put the basil in a blender with the oil and puree until the basil is finely chopped.  Strain the mixture through a fine sieve and set aside to let the flavors develop.  Extra oil can be kept in the refrigerator for up to 10 days.

For the dish:

Wash the peaches, cut in half and then cut each half into four slices.  Cut each piece of Parma into four slices.  To assemble, plate the peaches, place a basil leaf on each slice followed by a slice of the Parma, sprinkle the pistachios over the top and drizzle with the basil oil and a splash of balsamic.

Serves: 4 2

What to Drink:

peacheswineA glass of chilled fruity red Italian wine such as Bardolino, Montepulciano D’Abbruzzo or Cerasualo di Vittoria.

Tip: Throw the peaches in there! After a hot summer, it’s so Italian!

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