Fresh Pesto with Burrata and Roasted Cherry Tomatoes
Easy Homemade Pesto Sauce. Pesto is a traditional Italian sauce originating from Genoa in the Liguria region.
Yield: 4 people
Calories: 82kcal
Equipment
- Cuisinart or blender
Materials
- 2 oz. fresh basil
- 4 cloves fresh garlic
- ½ cup pine nuts
- 1 cup olive oil
- 1 cup parmesan cheese grated
- 8 oz. Burrata cheese
- 1 lb Gemelli pasta or other short cut pasta like fusilli, penne rigate, orecchiette
- Salt and pepper to taste
Instructions
- Optional: roast 1 pint of yellow cherry tomatoes tossed in olive oil, s&p in a 400 degree oven until they burst, about 20 minutes.
- Optional: lightly toast pine nuts in dry skillet before adding to food processor
- Bring a large pot of heavily salted water to a boil, drop in pasta.
- Combine basil, garlic and pine nuts in a food processor.
- Leave the motor running and slowly add olive oil.
- Shut the motor off, scrape down the sides.
- Add parmesan cheese, salt, and pepper to taste and process briefly.
- Toss pasta in pesto sauce until well coated.
- Add the roasted cherry tomatoes into the pot with the pesto pasta
- Spoon into bowls and top with burrata.
- Drizzle lightly with olive oil.
- Season with freshly cracked black pepper and serve.
Video
Notes
Basil pesto darkens when exposed to air. When you store the pesto, cover it tightly with plastic wrap. Make sure the plastic is touching the top of the pesto and not allowing the pesto to have contact with air.
The pesto will stay greener longer that way.
Gemelli is the Italian word for Twins.
Nutrition
Serving: 2tbsp | Calories: 82kcal | Carbohydrates: 1.3g | Protein: 2g | Fat: 8g | Saturated Fat: 1.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1.5mg | Potassium: 13.3mg | Fiber: 0.6g | Sugar: 0.1g | Vitamin A: 954IU | Vitamin C: 3.4mg | Calcium: 50.1mg | Iron: 0.7mg