Summer is officially here and that means all things tomato are on the horizon. Peaches and tomatoes are always such a delicious combination, and I wanted to include them in a twist on the traditional caprese salad of mozzarella, tomato, and basil. The creaminess of burrata can’t be beat and when the flavor is combined with the nutiness of Wonderful Pistachios, it’s pure magic.
The pistachio pesto is simple to make and is most delicious when you use freshly picked mint and basil, or as close as you can get. The ease of Wonderful Pistachios No Shells is that you don’t have to spend any extra time shelling the nuts, and can just measure them out, add the remaining ingredients, and make the pesto! It’s much more approachable and easy than the traditional pine nut pesto and, I think, much tastier. I served the salad semi-deconstructed on a large board, but you can easily serve on individual plates. Simply add a swirl of pesto to the plate and arrange the burrata, tomatoes, peaches, and garnish on top.
Burrata caprese salad with tomatoes, peaches, and pistachio pesto dressing
2 cups fresh basil leaves
1/2 cup freshly grated Parmesan cheese
1 cup Wonderful Pistachios No Shells Roasted & Lightly Salted
1/2 cup fresh mint leaves
1/2 cup extra virgin olive oil
juice of 1 lemon
2 cloves garlic
1/2 tsp red pepper flakes
1/2 tspn pepper
salt to taste
4 large burrata or 8 small burrata
4 large heirloom tomatoes sliced thin, or a variety of small tomatoes, halved or quartered
6 peaches (white and yellow), sliced thin
additional basil leaves and pistachios for garnish
First, make the pistachio pesto in a food processor, add the basil leaves, cheese, pistachios, mint, olive oil, lemon juice, garlic, red pepper flakes, and pepper. Mix on high until smooth. Taste and add salt as needed. For smoother pesto, add additional olive oil until you reach the desired consistency.
Serve the pesto alongside the burrata, peach slices, and tomatoes. Drizzle with olive oil and sprinkle with sea salt. Garnish with additional basil leaves and whole pistachios. Drizzle pesto when served. Enjoy!
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