Fresh Basil Peach Smoothies

Peach and basil form a bright summer pairing, the herb’s peppery lift meeting juicy stone fruit. Blended cold with Greek yogurt and banana, this no-cook smoothie turns ripe peaches into a creamy breakfast drink.

Serves 2 · 10 min prep

Estimate for one serving

• 250 cal
• 12g protein
• 42g carbs
• 5g fat
• 5g fiber

Every recipe here is free to read.

Ingredients

• 3 medium ripe peaches
• 1/4 cup packed fresh basil leaves
• 1 cup plain Greek yogurt
• 3/4 cup unsweetened almond milk
• 1 medium frozen banana
• 1 1/2 tbsp honey
• 1 tbsp fresh lemon juice
• 1 cup ice cubes
• 1/8 tsp pinch of salt
• 1 tsp optional chia seeds

Instructions

1. 1Rinse the peaches, remove the pits, and roughly chop the flesh into chunks; no need to peel if the skins are soft and unblemished.
2. 2Add the peach chunks, frozen banana, Greek yogurt, almond milk, honey, lemon juice, and pinch of salt to a high-speed blender.
3. 3Tear the basil leaves roughly and drop them into the blender; tearing releases more aroma than whole leaves.
4. 4Add the ice cubes on top so they help pull the fruit down into the blades.
5. 5Blend on high for 45 to 60 seconds, stopping once to scrape down the sides if needed, until the mixture is completely smooth, frothy, and pale peach-pink with tiny green flecks.
6. 6Taste and adjust: add a touch more honey if the peaches are underripe or an extra splash of almond milk if the smoothie is too thick to pour.
7. 7If using chia seeds, pulse them in for just a few seconds so they stay suspended without turning the drink gummy.
8. 8Pour into two tall chilled glasses. Garnish each with a thin peach slice and a small basil sprig tucked against the rim.
9. 9Serve immediately with a wide straw or spoon; the smoothie is best while still icy cold and the basil perfume is brightest.