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.
Featuring
prep time
20minutes
assembly time
15minutes
Serves
4people
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
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