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Blood Orange Salad Recipe with Burrata & Pesto

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An Italian blood orange salad recipe with creamy burrata cheese, basil pesto and pine nuts.

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Ingredients

– Oranges – Burrata cheese – Pine nuts toasted – Basil leaves – Virgin olive oil

Basil Pesto

– Basil leaves – Garlic grated – Pine nuts – Virgin olive oil – Parmigiano reggianno grated – Lemon juiced – Sea salt to taste

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Using a sharp knife peel the blood oranges and cut them into thin slices.

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Instructions:

Pat dry the burrata cheese and using your fingers tear it into big pieces. Place on a serving platter and surround with the sliced blood oranges.

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Make the basil pesto. Add the 2 cups of basil leaves, garlic, pine nuts and the olive oil to the bowl of a food processor.

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 Stir the parmigiano reggianno cheese into the pesto together with the lemon juice. Adjust seasonings to taste with sea salt and more lemon juice.

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Spoon the basil pesto over the blood oranges and burrata, sprinkle with the pine nuts and garnish with the basil.

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