Peach-Basil Sauce
A culinary gift from our European and Latin American neighbors, sofrito often doubles as a simmering sauce for braised dishes. Our summer spin on this saucy condiment combines ripe summer peaches with sharp fennel and toasty pine nuts, making it the perfect accompaniment to smoky grilled pork chops, flank steak, or shrimp. To help the sauce achieve its delicious jammy consistency, gently crush the peaches with a wooden spoon while cooking.
Serves 16 (serving size: 2 tbsp.)
Ingredients
2 tablespoons olive oil
1 cup chopped fennel
1 cup chopped onion
1/4 cup toasted pine nuts
1 1/2 pounds peeled and chopped fresh peaches
1 teaspoon kosher salt
1/4 teaspoon pepper
2 tablespoons chopped fresh basil
2 teaspoons white wine vinegar
Nutritional Information
Calories 52
Fat 3 g
Satfat 0 g
Unsatfat 3 g
Protein 1 g
Carbohydrate 6 g
Fiber 1 g
Sugars 4 g
Added sugars 0 g
Sodium 123 mg
Calcium 1 % DV
Potassium 3 % DV
July 2018
