Most important element is the quality of the Burrata. Having secured that, this pesto is really refreshing with the right amount of tanginess to counterbalance the sweetness of the tomatoes.
Burrata Salad with Walnut Pesto
Have a look below at the full recipe. Don’t forget, you can always print it.
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Burrata Salad with Walnut Pesto
Servings: 6 People
Ingredients
- 2 Large or 4 small Burrata Mozzarella chunks
- 1 Lemon , Zested
- 1 cup Cherry Tomatoes , ripe
- 3 tbsp EVOO , Extra Virgin Olive Oil
- 1 tbsp Balsamic Cream , concentrated
- 60g Walnuts , lightly crushed
- ¼ cup Fresh Basil , homegrown, leaves picked
- 1 pinch Red Chilli , crushed
- 20g Pecorino cheese , grated
- ¼ tsp Sea Salt
- ¼ tsp Freshly ground Black Pepper
Instructions
- Halve the cherry tomatoes and add to a bowl with the lemon zest and a drizzle of oil. Season with sea salt and black pepper.
- For the pesto, finely crush the walnuts, finely chop the basil leaves, then add the oil, balsamic cream and the dried chilli peppers. Stir until well combined. Spoon into a bowl and add the pecorino cheese. Another way to do this and achieve a finer paste like pesto is to add all ingredients in a food-processor and blitz couple of times.
- Spread the pesto in a plate and on top add the halved tomatoes and the burrata pieces. Drizzle with more balsamic cream and serve.
