Burrata Recipe
Spring Pea-Pistachio Pesto / Pea Shoots / EVOO / Ciabatta
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pesto
Serving
Method
Pesto Preparation
- 1
Cook the Peas
In a small pot, bring water to a boil. Add the shelled peas and cook for 2-3 minutes until tender. Drain and cool immediately in ice water.
- 2
Prepare the Pesto
In a food processor, combine the cooked peas, pistachios, basil leaves, garlic, lemon juice, salt, and black pepper. Pulse until the mixture is coarsely chopped.
- 3
Add Olive Oil
With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches your desired consistency. Taste and adjust seasoning if necessary.
Serving Preparation
- 4
Toast the Ciabatta
Preheat your oven to 400°F (200°C). Slice the ciabatta loaf in half and drizzle with extra virgin olive oil. Place on a baking sheet and toast in the oven for about 5-7 minutes, or until golden and crispy.
- 5
Plate the Dish
On a serving platter, place the toasted ciabatta, tear the burrata into pieces and arrange on top. Spoon the spring pea-pistachio pesto generously over the burrata.
- 6
Garnish
Top with fresh pea shoots and drizzle with more extra virgin olive oil. Serve immediately.