Spring Burrata with Pistachio Pesto.
Prep time.
10 Minutes.
Cook time.
5 Minutes.
Total time.
15 Minutes.
Serves.
4-6 People.
Celebrate the flavors of spring with this vibrant burrata platter layered over bright pistachio pesto. Crisp radishes, sweet snap peas, fresh herbs, and crunchy pistachios add color and texture, while toasted baguette slices make the perfect vessel for scooping up every creamy, herby bite.
Pistachio Pesto½ cup fresh basil¼ cup fresh mint½ cup grated Parmesan2 garlic clovesSqueeze of lemon juiceKosher salt⅓–½ cup olive oilFor the platter1–2 balls burrataRadishes, watermelon radishes, and snap peas, thinly slicedHandful of microgreensExtra basil + mint leaves2–3 tablespoons chopped pistachiosOlive oil, for drizzling1 ACE baguette, sliced and toasted.
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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