Tomatoes, burrata and pistachio pesto
Everything that is wonderful about the summer. For the restaurant, I only ever made this dish when tomatoes are in season and using ones that we grow or the best I could fine from suppliers.I try and keep the recipes faithful to what we served in the restaurant so this one does include fennel pollen which is sprinkled at the end. it can be bough on line or if you grow your own fennel dimply collect the pollen from the flowers.Burrata is expensive but it's lovely to have a treat sometimes. Make sure you take it out of the fridge at least an hour before you serve as it's best at room temperature along with tomatoes. This would also be lovely as a light lunch dish
- Servings: 4
Source: The Secret Supper Society
Ingredients
- Mixed tomatoes
- burrata balls
- slices sour dough bread
- balsamic vinegar to drizzle
- extra virgin olive oil to drizzle
- fennel pollen
- pistachios
- basil
- Parmesan
- garlic
- olive oil
- sea salt
- lime