Pasta with Pesto and Burrata
Serves 410 mins prep15 mins cook
A delicious childhood favorite that combines fresh herbs, toasted nuts, nutritional yeast, and pasta, topped with burrata. This pesto recipe is flexible, allowing you to use what's available at home while keeping the core flavors consistent.
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What you need
Instructions
1: Gently toast your nuts/seeds in the oven until golden + aromatic (5 minutes at 180 celsius will do). Allow to cool. 2: Place the herbs, leaves + stems, in a food processor. 3: Add the nuts/seeds into the processor, along with the garlic cloves, juice of a lemon, nutritional yeast, then add half of the olive oil. 4: While the machine is running, stream in the rest of the oil until a smooth paste forms. Season to taste with salt + pepper, then add an ice cube or two to keep things vibrant, creamy + fresh. 5: Get your pasta onto boil into salted water. 6: Loosen the pesto with a splash of pasta water, then mix into the drained pasta. 7: To serve, place in bowls, top with burrata, chopped cherry tomatoes, fresh basil + a good drizzle of extra virgin olive oil - enjoy!View original recipe