Basil Pesto Burrata Recipe
Introduction
Basil Pesto Burrata is a fresh and flavorful appetizer that combines creamy burrata cheese with a vibrant, nutty basil pesto. It’s perfect for a simple yet impressive starter, served alongside toasted baguette slices and a drizzle of honey.
Ingredients
- 3 garlic cloves (adjust to taste)
- Oil (enough to coat the garlic)
- 3 tbsp pistachios
- 2 tbsp chives (rough chopped)
- ⅓ cup freshly grated Parmesan
- 12-14 basil leaves (rough chopped)
- Zest of 1 lemon
- 1 tbsp white balsamic vinegar
- 1 pinch salt
- ⅓-½ cup olive oil (start with ⅓ and adjust)
- 8 oz burrata balls (two 4 oz balls, drained)
- 1 baguette (sliced and toasted in olive oil)
- Honey (for drizzling)
- Additional Parmesan (for garnish)
- Chives (for garnish)
- Flaky salt (for garnish)
- Fresh cracked black pepper (for garnish)
- Small basil leaves (whole, for garnish)
Instructions
- Step 1: Peel and thinly slice the garlic cloves on a cutting board. Use more or less garlic depending on your taste preference.
- Step 2: Place the sliced garlic in a cold pan and coat with oil. Turn the heat to medium and sauté until the garlic turns a pale golden color. Be careful not to overcook or brown the garlic.
- Step 3: In a food processor, pulse the pistachios until smooth. Add the toasted garlic, chives, Parmesan, basil, lemon zest, white balsamic vinegar, a pinch of salt, black pepper, and olive oil. Pulse until the pesto reaches your desired consistency. Adjust salt and olive oil as needed.
- Step 4: Arrange the burrata balls on a serving plate and top generously with the basil pistachio pesto. Drizzle with honey and sprinkle extra Parmesan, chives, flaky salt, and fresh cracked black pepper over the top. Garnish with small basil leaves. Serve immediately with toasted baguette slices.
Tips & Variations
- Use toasted pine nuts instead of pistachios for a more classic pesto flavor.
- Adjust garlic quantity to keep the pesto as mild or as strong as you like.
- Try adding a little arugula or spinach to the pesto for extra greens.
- Serve this dish with crusty focaccia or flatbread if you prefer over baguette.
- For a vegan version, substitute Parmesan with nutritional yeast and use a dairy-free cheese alternative.
Storage
Store leftover pesto in an airtight container in the refrigerator for up to 3 days. Burrata is best enjoyed fresh, but if you have leftovers, keep them refrigerated and consume within 1-2 days. Reheat toasted bread separately before serving again. The pesto can also be frozen for up to 1 month.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the pesto ahead of time?
Yes, the pesto can be made a day in advance and stored in the refrigerator. To keep its vibrant green color, press a layer of olive oil on top before sealing the container.
What can I use if I don’t have burrata?
If burrata is not available, fresh mozzarella or ricotta can be good substitutes. Keep in mind that burrata is creamier, which adds a luxurious texture to the dish.
PrintBasil Pesto Burrata Recipe
A vibrant and creamy Basil Pesto Burrata appetizer featuring toasted garlic pistachio pesto atop luscious burrata balls, served with toasted baguette slices drizzled with honey and garnished with fresh herbs and flaky salt. This elegant dish combines fresh basil, parmesan, and pistachios for a unique twist on traditional pesto, perfect as a sophisticated starter or light snack.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Stovetop
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Pesto
- 3 garlic cloves (adjust to taste)
- Oil (enough to coat the garlic for sautéing)
- 3 tbsp pistachios
- 2 tbsp chives (roughly chopped)
- ⅓ cup parmesan cheese (freshly grated)
- 12–14 basil leaves (roughly chopped)
- Zest of 1 lemon
- 1 tbsp white balsamic vinegar
- 1 pinch salt
- Freshly cracked black pepper (to taste)
- ⅓ to ½ cup olive oil (start with ⅓ cup and adjust as needed)
Assembly & Serving
- 8 oz burrata balls (two 4-oz balls, drained)
- 1 baguette (sliced and toasted in olive oil)
- Honey (for drizzling)
- Additional parmesan cheese (for garnish)
- Chives (for garnish)
- Flaky salt (for finishing)
- Freshly cracked black pepper (for finishing)
- Small fresh basil leaves (for garnish)
Instructions
- Prepare the Garlic: Peel the garlic cloves and thinly slice them. You can increase the amount if you prefer a stronger garlic flavor.
- Sauté the Garlic: Place the sliced garlic in a cold pan and coat them evenly with oil. Turn the heat to medium and sauté until the garlic turns a pale golden color. Be careful not to overcook to avoid bitterness.
- Make the Pesto: In a food processor, pulse the pistachios until smooth. Add the toasted garlic, chopped chives, grated parmesan, basil leaves, lemon zest, white balsamic vinegar, a pinch of salt, freshly cracked black pepper, and olive oil. Pulse until you reach a smooth but slightly textured pesto. Adjust salt and olive oil to achieve your preferred consistency and taste.
- Assemble the Burrata: Place the burrata balls on a serving plate. Generously spoon the pesto over the burrata, ensuring an even coating.
- Garnish and Serve: Drizzle honey over the pesto-topped burrata. Sprinkle additional parmesan, chopped chives, flaky salt, freshly cracked black pepper, and small fresh basil leaves to finish. Serve immediately with toasted baguette slices brushed with olive oil.
Notes
- Adjust garlic quantity based on your tolerance—this recipe is mild on garlic but can be intensified.
- For a nuttier flavor, lightly toast pistachios before adding to the food processor.
- If you prefer a thinner pesto, gradually add more olive oil until desired consistency is reached.
- Serve this dish fresh to maintain the creaminess of burrata and crispness of toasted bread.
- Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days.
Keywords: basil pesto, burrata, appetizer, Italian, pistachio pesto, garlic, easy recipe, fresh herbs, toasted baguette, honey drizzle
