Name: Spring Burrata with Pistachio Pesto
Prep time: 10 Minutes
Cook time: 5 Minutes
Total time: 15 Minutes
Yield: 4-6 People

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Make the pistachio pesto: Add the basil, mint, Parmesan, garlic, lemon juice, and a pinch of salt to a food processor. Pulse a few times, then slowly stream in the olive oil until it’s smooth, spoonable, and bright green. Taste and adjust salt and lemon as needed.
Build the platter: Spoon a generous layer of pesto onto a serving platter. Scatter the sliced radishes and snap peas over the top for crunch and color. Nestle the burrata right into the pesto. Tear it open slightly so it gets a little messy and the creamy center mixes with the sauce. Top with microgreens, extra basil and mint, and a sprinkle of chopped pistachios. Drizzle with olive oil and a pinch of flaky salt.
Serve immediately with toasted ACE baguette slices for scooping up all that creamy, herby goodness!

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