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Caprese Salad with Burrata and Basil Arugula Pesto

Created by ForeverMama on July 24, 2024

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

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.