Name: Aurora Italianas BURRATA AL PESTO Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 pieces burrata; 2 tbsp extra-virgin olive oil; 1 tsp freshly cracked black pepper; 1 tsp sea salt; 2 cups fresh basil leaves, packed; 3 tbsp pine nuts (or toasted walnuts/almonds); 1 cup parmesan cheese, finely grated; 2 pieces garlic cloves; 1 tsp lemon juice; 1 cup extra-virgin olive oil; 1 tsp salt; 1 tsp black pepper; 1 cup cherry tomatoes, halved; 1 tbsp toasted pine nuts; 1 tsp lemon zest; 0.25 tsp cracked red pepper flakes; 8 pieces grilled or toasted bread (slices); 0.25 cups microgreens or small basil leaves (optional)

Method

Basil Pesto

Prepare basil

Wash and thoroughly dry the basil leaves. Excess water will cause the pesto to be watery and oxidize quickly.

Toast nuts (optional)

In a small dry skillet over medium heat, toast the pine nuts (or walnuts/almonds) for 2–4 minutes, stirring often, until fragrant and lightly golden. Remove from heat and cool.

Blend pesto

In a food processor, combine basil leaves, toasted nuts, grated Parmesan, garlic cloves, lemon juice, salt, and pepper. Pulse several times to break down. With the motor running, slowly pour in the 1 cup extra-virgin olive oil until the mixture is smooth but still has some texture (about 20–30 seconds). Scrape down the sides and taste; adjust salt, pepper, or lemon as needed. Transfer pesto to a bowl and set aside.

Burrata & Assembly

Bring burrata to room temperature

Remove burrata from the refrigerator 20–30 minutes before serving so it softens and the center becomes creamy.

Plate burrata

Place the burrata pieces on a shallow serving plate or individual plates. Using the back of a spoon, gently tear or score the top of each burrata so the creamy interior begins to ooze.

Dress cheese

Drizzle 2 tablespoons of extra-virgin olive oil evenly over the burrata pieces. Sprinkle the 1 teaspoon sea salt and 1 teaspoon freshly cracked black pepper evenly across the cheese.

Add pesto

Spoon 2–3 tablespoons of the prepared basil pesto over each burrata (adjust to taste), allowing some to pool around the cheese so each bite has herb and oil.

Garnish

Arrange halved cherry tomatoes around the burrata. Scatter the toasted pine nuts and microgreens or small basil leaves over the top. Finish with a pinch of lemon zest and a light sprinkle of crushed red pepper flakes if using.

Serve

Serve immediately with grilled or toasted bread slices for scooping. Provide extra pesto on the side if desired.

Toasted Bread

Brush bread slices lightly with olive oil and grill or toast until golden and crisp (2–3 minutes per side on a hot grill or under a broiler). Rub with a cut garlic clove after toasting if desired. Keep warm and serve alongside the plated burrata.

Burrata Al Pesto Recipe