To the bowl of your food processor, add the basil, garlic and pine nuts. Pulse 8-10 times. With the food processor running on low speed, drizzle in the olive oil until all has been incorporated. Stir in salt and black pepper to taste and fold in the cheese. Cover and refrigerate until you are ready to use. Pesto will store for about a week.
Assemble your spring Burrata salad, by layering snow peas, radishes, tomatoes, prosciutto, and cherries. Top with fresh Burrata and drizzle with homemade pesto. Serve with Blue Diamond Almond Nut-Thins and enjoy immediately!