Print Recipe

Spring Burrata Salad with Homemade Pesto

Prep Time10 mins
Total Time10 mins
Servings: 6

Ingredients

Pesto

  • 3 cups freshly packed basil leaves
  • 6 cloves of garlic
  • 2 tablespoons pine nuts
  • 2/3 cup extra virgin olive oil
  • salt and black pepper
  • 1/2 cup parmesan cheese grated finely

Salad

  • 2 cups snow peas
  • 1 1/2 cups radishes
  • 1 cup heirloom cherry tomatoes
  • 2-4 ounces thinly sliced prosciutto
  • 1 cup Rainier cherries
  • 8 ounces fresh Burrata cheese sliced in half
  • 1/2 cup homemade pesto
  • 1 box Blue Diamond Almond Nut-Thins

Instructions

Pesto

  • 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.

Salad

  • 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!