This subtly sweet mint, basil and pine nut pesto is a sensational partner for grilled fruit. If you don't have time to grill the plums and strawberries called for in this recipe, you can simply serve the mint pesto as a dipping sauce alongside slices of the raw fruit.

Diabetic Living Magazine
Source: Diabetic Living Magazine




Ingredient Checklist


Instructions Checklist
  • In a blender or small food processor, combine mint, basil, pine nuts, orange peel, orange juice and salt. Cover and blend or process until smooth, stopping and scraping sides as needed. Set aside.

  • Thread plum wedges and strawberries on eight 6-inch-long skewers (see Tip). Lightly coat fruit with cooking spray. For a charcoal grill, grill skewers on the rack of an uncovered grill directly over medium coals for 3 to 4 minutes or until heated through and grill marks are visible, turning occasionally to brown evenly. (For a gas grill, preheat grill. Reduce heat to medium. Place skewers on grill rack over heat. Cover and grill as above.)

  • Serve skewers with pesto.


Tip If using wooden skewers, soak skewers in enough water to cover for at least 1 hour before grilling.

Nutrition Facts

85 calories; protein 2.8g; carbohydrates 12.1g; dietary fiber 1.5g; sugars 8.7g; fat 4.2g; saturated fat 0.6g; vitamin a iu 394.7IU; vitamin c 36mg; folate 14.4mcg; calcium 31.8mg; iron 3.5mg; magnesium 10.8mg; potassium 231.1mg; sodium 36.5mg.