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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Add basil leaves, pine nuts, pistachios, olive oil, roasted garlic, lemon juice, and grated Parmesan to a food processor and blend until smooth.
Stir the pesto into the cooked pasta, adding extra pasta water to achieve a sauce consistency.
Serve the pasta topped with fresh basil, torn-up burrata, and extra Parmesan.
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For a creamier pesto, add more olive oil or a splash of pasta water while blending.
Roast the garlic until it is soft and caramelized for a sweeter flavor.
Can I use a different type of nut for the pesto?
Yes, you can substitute pine nuts or pistachios with walnuts or almonds.
How do I roast garlic?
Cut the top off a garlic bulb, drizzle with olive oil, wrap in foil, and roast at 400°F (200°C) for about 30-40 minutes until soft.
Can I make the pesto ahead of time?
Yes, you can prepare the pesto in advance and store it in the refrigerator for up to a week.
What type of pasta works best with this dish?
Long pasta like spaghetti or linguine works well, but you can use any pasta you prefer.
Is there a substitute for burrata?
You can use fresh mozzarella as a substitute for burrata if needed.
