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.
Frequently paired with
The best thing to pair and share with Burrata
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.
Mint Pesto
Vegetables
To Serve
Method
Mint Pesto Preparation
Make the Mint Pesto
In a food processor, combine the fresh mint leaves, pine nuts, grated Parmesan cheese, minced garlic, and lemon juice. Pulse until the mixture is finely chopped.
Add Olive Oil
With the food processor running, slowly drizzle in the olive oil until the pesto reaches your desired consistency. Scrape down the sides as needed.
Season the Pesto
Season the pesto with salt and black pepper to taste. Set aside.
Vegetable Preparation
Blanch the Asparagus and Peas
Bring a pot of salted water to a boil. Add the asparagus and cook for about 2-3 minutes until bright green and tender-crisp. Remove with a slotted spoon and immediately transfer to ice water to stop cooking.
Cook the Peas
In the same pot of boiling water, add the shelled peas and cook for about 1-2 minutes until tender. Drain and also transfer to the ice water with the asparagus.
Drain and Dry
Once the vegetables are cooled, drain well and pat dry with a paper towel.
Assembly
Plate the Burrata
On a serving platter, place the ball of burrata cheese in the center.
Add Vegetables
Arrange the blanched asparagus and peas around the burrata.
Drizzle with Pesto
Spoon the mint pesto generously over the burrata and vegetables.
Serve
Serve immediately and enjoy!