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Burrata with cherry tomatoes & minty pistachio pesto
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Total Time:
15 minutes
Celebrate peak tomato season by savoring their delicious flavor in your recipes.
Ingredients:
  • 1 lemon
  • 400 g ripe mixed-colour cherry tomatoes
  • pistachio of extra virgin olive oil
  • 2 cloves of garlic
  • 60 g unsalted shelled pistachios
  • 4 sprigs of fresh mint
  • 4 sprigs of fresh flat-leaf parsley
  • 1 pinch of crushed dried red chilli
  • 20 g pecorino cheese
  • 2 large or 4 small burrata
Instructions:
  • Grate lemon zest finely. Halve cherry tomatoes and place in a bowl with a pinch of zest and a drizzle of oil. Season with salt and pepper. To make the pesto, blend peeled garlic and pistachios in a food processor until roughly chopped. Add mint, parsley, 125ml oil, lemon juice, and dried chilli. Blitz until combined. Stir in grated pecorino cheese and season. Divide tomatoes and burrata on plates, top with pesto, and drizzle with oil. Serve with toasted sourdough and micro salad leaves. Enjoy!

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