Seaweed Pesto Buratta Recipe
pomegranate molasses, almond, sourdough
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
For Serving
Method
Prepare the Pesto
- 1
Blend Ingredients
In a food processor, combine the dried seaweed, toasted almonds, garlic cloves, olive oil, lemon juice, salt, and black pepper. Blend until smooth, scraping down the sides as necessary.
- 2
Adjust Seasoning
Taste the pesto and adjust seasoning as needed, adding more salt, pepper, or lemon juice to suit your preference.
Assemble the Dish
- 3
Toast the Sourdough
Toast the slices of sourdough bread until golden brown and crispy.
- 4
Serve
On a serving platter, place the burrata cheese in the center. Spoon the seaweed pesto generously over the burrata, then drizzle with pomegranate molasses. Serve with toasted sourdough on the side.
