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Burrata with Spring Pea & Pistachio Pesto

Nothing says spring quite like fresh cheese, green peas, and bright herbs. This dish brings all those flavors together on one vivid plate. The burrata’s oozing center mingles with the lightly sweet and herby pistachio and pea pesto for a heavenly bite. With a smattering of spring greens—we love pea shoots here—it’s oh so versatile. Enjoy as a salad for a light meal or toast up some crusty bread for a crowd-pleasing appetizer.

  • prep time


  • assembly time


  • Serves


preparation & ingredients

1 Extra Virgin Olive Oil

4 oz. spring greens (such as arugula or pea shoots)

1 Balsamic Vinegar

2 ea. Murray’s Burrata, 2 x 4 oz. (4 pieces of burrata total)

4.2 oz Murray’s Marcona Almonds,

½ lb. Sbrinz, cubed

1 garlic clove

1/4 each packed parsley leaves, fresh mint leaves , fresh basil leaves

1 cup pistachios

1 cup green peas

1 tsp. granulated sugar

2 tsp. kosher salt

½ tsp. black pepper

⅓ cup Murray’s Koroneiki EVOO

Bring a small pot of salted water to a boil. Meanwhile, blend the Sbrinz in a food processor until crumbled into small pieces.
Add peas to the boiling water and cook until bright green, about 2-3 minutes. Drain and rinse with cold water in a colander for 1 minute.
Add the nuts, garlic, herbs, sugar, salt, and pepper to the food processor with the cheese and start to blend. Stream in the oil until incorporated.
Add the peas and pulse until blended in but not fully broken down.
Blot the burrata on a paper towel to soak up excess liquid. Place on the final serving platter.
Spoon the pesto around the burrata, and garnish the burrata with salt, pepper, balsamic vinegar, and olive oil.
Dress the greens lightly with salt, pepper, balsamic vinegar, and olive oil, then nestle around the burrata.
Enjoy as a salad or with toasts as an appetizer.

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