Updated: Aug 28, 2021
In one of my newsletters from late last year I went over how to make a whole array of different pesto’s. Since then I have played with a bunch of new ones but nothing beats the classic pesto during the summers - enjoy.
Fresh Pesto with Burrata and Roasted Hazel Nuts
1 lb. of pasta of your choice
3 medium Burrata
4 cups of Basil leaves, tightly packed
½ cup Hazel Nuts, chopped and roasted
¼ cup Pistachios
6 cloves of roasted garlic
Salt and Pepper to taste
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 saucepan 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 the 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 of olive oil until the desired consistency 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 Burrata that has been chopped into the 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 a bowl, and toss. Chop up the remaining burrata and add hazelnuts to bowl and toss – Serve with a nice loaf of bread.