Cherries and Burrata with Minty Pistachio Pesto
This is summer on a plate and is so easily assembled so it’s perfect for entertaining—the only thing that takes a bit of time is the pitting of the cherries—but it can be done a few hours in advance (as can the pesto). Speaking of the pesto—the sweet nuttiness of pistachios is the perfect complement to mint—and the lime adds that perfect acidity which really makes those cherries sing. The pesto is so versatile—the perfect accompaniment also to grilled meats or as a spread on sandwiches or burgers even.
As with so many summer dishes—there are so many variations here. One can easily swap out burrata with stracciatella or ricotta, and in place of cherries, try plums or peaches.
Serves 6
INGREDIENTS
1 pound of burrata
1 pound of cherries
Lime zest, for finishing
Flaky sea salt, for finishing
2 tablespoons roughly chopped pistachios, for garnish
Mint leaves, for garnish
Extra virgin olive oil
Kosher salt and freshly ground black pepper
Crusty bread, for serving (optional)
Minty Pistachio Pesto
1 cup mint leaves, packed
⅓ cup roasted shelled pistachios
1 teaspoon yellow or white miso
⅓ cup extra virgin olive oil
1 teaspoon fresh juice
Kosher salt and freshly ground black pepper
METHOD
To make the pesto, add mint, pistachios, miso, olive oil and lime juice to a small food processor and blend until blended but still chunky. Add more olive oil as needed to loosen consistency and season with salt and pepper.
Use the side of a knife to gently press each cherry until it starts to split—then open and take out the pit (or if you have it, use a cherry pitter, then cut in half).
Tear burrata into large bite-sized pieces and arrange on a large platter, then scatter the cherries around. Dollop generously with pistachio pesto. Lightly season with salt and pepper and add a few glugs of olive oil. Finish with lime zest and flaky sea salt. Garnish with chopped pistachios and mint leaves and serve with crusty bread along side (if using).
Have you made it?
Tag @petersom on Instagram or use #theextrataste. I’d love to see your dishes! xoPeter