Pesto-burrata salad

Prep 10 min
Makes 1 1/3 Cups



2 to 3
4 cups
packed basil leaves, about 2 small bunches
1/2 cup
toasted pine nuts, optional
1/3 cup
grated parmesan
2 tbsp
freshly squeezed lemon juice, about 1/2 lemon
1/4 tsp
1/3 cup
1/3 cup
multi coloured tomatoes

For salad

ripe beefsteak of heirloom tomatoes, cored and wedged
227 g
burrata mozzarella
pesto, recipe above


  • DROP 2 garlic cloves through the spout of a food processor (or blender) while it’s running. If you like garlic, use another clove. Add basil, pine nuts, cheese, lemon juice and salt. Whirl until finely chopped. With motor running, gradually add oils. If using a blender, slowly add oils, stopping after every 2 tbsp to scrape down sides with a spatula.
  • FOR SALAD: toss tomatoes with fresh mozzarella. Drizzle with pesto, season with pepper and sea salt and serve with crostini or baguette.


Calories 91, Protein 1 g, Carbohydrates 1 g, Fat 9 g, Sodium 51 mg.

Kitchen tip

Pesto will keep well, covered and refrigerated, up to 1 week. Or freeze it in ice cube trays and store the frozen cubes in a resealable freezer bag for up to 3 months.

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