Burrata with Homemade Pesto

Pesto is all about a few simple ingredients—but of the highest quality. This is exactly where olive oil makes the difference. A mild, fruity, high-quality olive oil enhances the basil and brings all flavors together into a smooth, intense sauce. If the oil is low quality or slightly rancid, you’ll notice it immediately.

That’s why the rule is: quality over quantity. A good olive oil doesn’t just add flavor—it also creates the perfect texture: creamy, fresh, and well-balanced.

How to serve burrata with pesto:

• As an appetizer with toasted bread
• As a side dish with grilled vegetables or fish
• On a mezze or antipasti platter
• With fresh tomatoes as a light summer dish

Ingredients:

• 2 burrata
• 40–50 g basil leaves (about one large bunch)
• 120 ml extra virgin olive oil
• 50 g parmesan
• A handful of pine nuts (approx. 30 g)
• Sea salt

Preparation:

Add basil, pine nuts, and parmesan to a food processor. Pour in the olive oil and blend into a creamy pesto. Season with sea salt. Plate the burrata and generously drizzle with pesto. Finish with an extra splash of olive oil.

Tip:

You can substitute pine nuts with pistachios or cashews.

Leftovers:

If you have leftover pesto, simply loosen it with a bit of pasta water and use it as a pasta sauce—best with a pinch of chili powder.