Ingredients

1/2 cup flat leaf parsley, packed

1/3 cup basil, packed

2 tablespoons chopped fresh chives

1 tablespoon chopped fresh tarragon

3 tablespoons pine nuts, toasted

1 clove garlic

juice of 1 lemon

1/4 teaspoon salt

1/4 teaspoon pepper

1/3 cup extra virgin olive oil, plus extra for drizzling

8 ounces burrata cheese

2 watermelon radishes, thinly sliced

3-4 red radishes, thinly sliced

microgreens for garnish

crostini, baguette, or crackers for serving

Instructions

Step 1: Make the pesto by adding parsley, basil, chives, tarragon, toasted pine nuts, garlic, lemon juice, salt, and pepper to a food processor. Pulse until finely chopped.

Step 2: Slowly stream in the olive oil while processing until the mixture is smooth, stopping to scrape down the sides as needed. Taste and adjust seasoning with more salt and pepper if desired.

Step 3: To serve, spoon several large spoonfuls of pesto onto your serving platter or bowl.

Step 4: Place the burrata on top of the pesto and drizzle with more pesto over the cheese.

Step 5: Arrange the thinly sliced watermelon and red radishes around the burrata, then sprinkle with microgreens.

Step 6: Drizzle everything with extra virgin olive oil and finish with a few turns of freshly cracked black pepper.

Step 7: Serve immediately with crostini, baguette slices, or crackers for dipping.

Tips & Variations

Toast pine nuts gently in a dry skillet until golden to deepen their flavor before adding to the pesto.

Use other fresh herbs like cilantro or mint for a different twist on the pesto.

Swap radishes for thinly sliced cucumbers or snap peas if preferred or when radishes are out of season.

For an extra touch, drizzle a little aged balsamic vinegar over the finished dish.

Storage

Because burrata is best enjoyed fresh, it’s best to prepare this dish just before serving. Leftover pesto can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently or use cold as a spread. Burrata leftovers should be consumed within a day and kept covered in the fridge.

FAQs

Can I make the pesto ahead of time?

Yes, you can prepare the pesto 1-2 days in advance and store it in the fridge. Keep it covered with a thin layer of olive oil to prevent discoloration and oxidation.