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Caprese Salad with Burrata and Basil Arugula Pesto

Here's how you make Caprese Salad with Burrata and Basil Arugula Pesto
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  • Servings: 4-6
  • Prep: 15-20m
  • Cook: 0m
    • The following recipe serves 4-6 people.

Ingredients

The ingredients are:
  • Pesto
  • Note: Makes extra pesto, so please take this into account.
  • 4 cups basil, packed
  • 2 cups spinach, packed
  • 2 cups arugula, packed
  • 1 cup toasted, sliced & blanched almonds (if pine nuts is your thing, use it instead)
  • 1 cup fine-grated Parmesan
  • 1 1/2 cups canola or vegetable oil
  • For the Salad
  • 2 heirloom tomatoes, sliced
  • 4 balls burrata cheese
  • 2 tablespoons extra virgin olive oil
  • Salt & pepper, to taste
  • Grilled bread (optional)
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • Pesto

  • Step 1: Bring a pot of water to a boil.

  • Step 2: Put ice water in a separate bowl and set aside.

  • Step 3: When water is boiling, cook spinach for 10 seconds then shock in ice water bath to stop the cooking process.

  • Step 4: Squeeze water from cold spinach and place into a blender.

  • Step 5: Add all remaining ingredients except the cheese into a food processor and blend as you pour in oil slowly throughout, mixing until smooth.

  • Step 6: Add grated Parmesan after blended, stirring until combined.

  • Step 7: Store extra pesto in the fridge for up to 3 days. For long term use, freeze in ice cube trays and use when needed.

  • For the Salad

  • Step 8: Slice ripe heirloom tomatoes and season with a coarse sea salt and pepper.

  • Step 9: Finish the dish with a drizzle of the pesto, Burrata cheese, extra virgin olive oil and slices of grilled bread.

We hope you enjoy this recipe!

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