Peach and asparagus caprese salad with pistachio mint pesto

Ingredients

• Peach and asparagus caprese salad
• 340 gram asparagus, trimmed
• 1 1/2 tablespoon chilli oil
• 4 medium peaches, halved and stones removed
• 4 medium heirloom tomatoes (600g), sliced if large, halved or quartered if small (see recipe tip)
• 250 gram buffalo mozzarella (see recipe tip), torn
• 1 tablespoon white wine vinegar
• 1/2 cup fresh small basil leaves
• Pistachio mint pesto
• 1/2 cup pistachios
• 1 1/2 cup fresh mint leaves
• 1 cup fresh flat-leaf parsley leaves
• 1 clove garlic, crushed
• 2 teaspoon finely grated lemon zest
• 2 teaspoon lemon juice
• 1/2 cup extra virgin olive oil