• Andy BeauChamp

Fresh Pesto with Burrata


In one of my news letters from late last year I went over how to make a whole array of different pesto’s. Since then I have playing with a bunch new ones but nothing beats the classic pesto during the summers - enjoy.

Fresh Pesto with Burrata and Roasted Hazel Nuts

Ingredients

1 lb. of pasta of your choice

3 medium Burratas

4 cups of Basil leaves, tightly packed

½ cup Hazel Nuts, chopped and roasted

¼ cup Pistachios

6 cloves of roasted garlic

Olive Oil

Salt and Pepper to taste

Directions

In the food processor pulse Pistachios until finely chopped. Add garlic, and pulse a few times until small pea size clumps form. Now process the Basil.

In a large bowl place water and a tray of ice cubes. Place next to the stove.

In a large deep sauce pan bring to boil water, and blanch, in batches the Basil leaves for 20 to 30 seconds and transfer to the ice bath, repeat until done.

Now salt the water, bring to boil, and pasta. Cook as directed on package.

Remove Basil from ice bath and spin dry in a salad spinner. Transfer dried Basil to the food processor, and pulse a few times to puree. Now place the processor on a stream olive oil until the desired consistence is formed. I like mine thick.

Remove pesto from food processor and place in a deep, large serving bowl. Also place the 2 of the Burratas that have been chopped into bowl as well.

Before draining the pasta remove 1 cup of the pasta water. Pouring slow whisk in the pasta water to the pesto and burrata mixture until smooth. Now drain the pasta, place in bowl and toss. Chop up the remaining burrata and add with hazel nuts to bowl and toss – Serve with a nice loaf of bread.

Enjoy Cooking

#Basil #Pesto #Pasta #VariationsonCooking

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