Summery Pesto, Heirloom & Burrata (Edit recipe)

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I can't honestly think of anything more summery than gorgeous heirloom tomatoes. They're divine and perfect for a summery noshing plate for two. Dreamy burrata, gorgeous green pesto, the whole shebang.

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Original Recipe

PREP TIME

20 minutes

COOK TIME

5 minutes

INGREDIENTS

18

Serves: 2

Ingredients

1 whole Tomato, Heirloom, 2 if they're small!
250 grams Burrata
1 whole Chili Infused Olive Oil
1 whole Organic Balsamic Glaze
1 whole Himalayan Pink Salt, See Recipe
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Basil, Fresh, Garnish

Pesto

0.25 cup Pine Nuts
0.25 cup Extra Virgin Olive Oil
0.5 whole Lemon, juice only
2 cloves Garlic, crushed & chopped
28 grams Basil, Fresh
0.333 cup Parsley
0.333 cup Grana Padano Cheese, finely shredded OR cut in to small cubes
0.25 tsp Himalayan Pink Salt, More To Taste
1 whole Black Peppercorns, Ground Fresh, A few cracks off the grinder
1 pinch Red Pepper Flakes

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

PESTO - Heat up your pine nuts in a small skillet set to just about medium. Toss them in the skillet as needed and watch for them to start browning. We just want a nice toast and they can burn if you take your eyes off of them for too long! Once toasted, remove them from the heat ASAP and transfer them to a small bowl / dish while you assemble everything else.
Add everything to a small vortex blended and blend until smooth. You may need a Tbsp. of water to help blend! Additionally, you may want extra lemon / salt, taste at the end and adjust if needed. Transfer your fresh pesto to a small dish and set aside while you assemble your summery plate.
ASSEMBLY - Get a nice, large plate and place your burrata in the center. Slice your heirloom tomato(oes) and assemble them in a circular pattern around your burrata cheese. Split open your burrata a little bit to expose the creamy cheese inside. Drizzle the entire plate with good olive oil followed by seasoning your plate with salt & cracked pepper. Drizzle the plate lightly with chili oil, sweet balsamic glaze, and finish by dolloping your fresh pesto around the plate. Finish with some fresh basil leaves.
Serve and ENJOY! Summery goodness in every bite!
Refrigerate remaining pesto in an airtight container for 4 - 5 days.

Notes

The heirloom tomato I had was irregularly shaped and enormous enough that it was all I needed. You may need two tomatoes depending on their size.
You could use store-bought pesto if you desired, but when you're featuring so few, fresh ingredients, the fresh peso is definitely my recommendation.
Beef up the plate with some grilled bread for service!
DON'T store your tomatoes in the fridge as it diminishes their flavour. Keep them at room temp for the tastiest toms!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	934
Fat:	86 g
Carbohydrates:	10 g
Protein:	31 g
Cholesterol:	129 g
Sodium:	989 mg
Fiber:	1 g
Sugars:	5 g
Sugar Alcohol:	0 g
Calculated per serving.