Burrata with cherry tomatoes & minty pistachio pesto

With grilled sourdough

Burrata with cherry tomatoes & minty pistachio pesto

Burrata with cherry tomatoes & minty pistachio pesto

Serves 4
Cooks In15 minutes
DifficultySuper easy
Nutrition per serving
  • Calories 537 27%
  • Fat 50g 71%
  • Saturates 14.7g 74%
  • Sugars 4.7g 5%
  • Salt 1.07g 18%
  • Protein 15.7g 31%
  • Carbs 6.6g 3%
  • Fibre 2.3g -
Of an adult's reference intake
Recipe From

Jamie Magazine

By Annie Rigg
Tap For Method

Ingredients

  • 1 lemon
  • 400 g ripe mixed-colour cherry tomatoes
  • pistachio of extra virgin olive oil
  • 2 cloves of garlic
  • 60 g unsalted shelled pistachios
  • 4 sprigs of fresh mint
  • 4 sprigs of fresh flat-leaf parsley
  • 1 pinch of crushed dried red chilli
  • 20 g pecorino cheese
  • 2 large or 4 small burrata
Tap For Method
Recipe From

Jamie Magazine

By Annie Rigg
Tap For Ingredients

Method

  1. Finely grate the lemon zest. Halve the cherry tomatoes and add to a bowl with a pinch of the zest and a drizzle of oil. Season with sea salt and black pepper.
  2. For the pesto, peel the garlic and place in a food processor with the pistachios and blend until roughly chopped.
  3. Pick in the mint and parsley leaves, then add 125ml of oil, a squeeze of lemon juice and the dried chilli. Blitz until combined.
  4. Spoon into a bowl, finely grate in the pecorino and season to taste.
  5. Divide the tomatoes and burrata between plates, spoon the pesto over the burrata and drizzle with oil.
  6. Delicious served with toasted sourdough, and a pinch of micro salad leaves.