Description
1 cup sun-dried tomatoes (packed in oil, drained)
¼ cup toasted almonds
½ cup fresh basil leaves
2 cloves garlic
¼ cup grated Parmesan cheese
¼ cup olive oil (plus more as needed)
½ teaspoon red pepper flakes (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 ball burrata cheese
1 tablespoon toasted almonds (for garnish)
Sliced baguette or crackers (for serving)
Directions:
In a food processor, combine the sun-dried tomatoes, toasted almonds, basil, garlic, Parmesan, olive oil, red pepper flakes, salt, and black pepper. Blend
until smooth, adding more olive oil if needed for consistency.
Transfer the pesto to a serving dish and top with the burrata cheese.
Sprinkle with additional toasted almonds for extra crunch.
Serve with sliced baguette or crackers for dipping.
Enjoy immediately!
Prep Time: 5 minutes
Cooking Time: 0 minutes
Total Time: 5 minutes
Kcal: 320 kcal per serving
Servings: 4
Step-by-Step Guide
1. Prepare Ingredients: Drain the sun-dried tomatoes from their oil. Toast the almonds in a dry pan over medium heat for 3-5 minutes until fragrant, then let them cool. Grate the Parmesan cheese and peel the garlic cloves.
2. Combine in Processor: Place the drained sun-dried tomatoes, ¼ cup of the toasted almonds, fresh basil, garlic, grated Parmesan, ¼ cup olive oil, red pepper flakes, salt, and black pepper into the bowl of a food processor.
3. Blend to Perfection: Pulse the ingredients 5-7 times to begin breaking them down, then process continuously for 30-60 seconds. Stop to scrape down the sides with a spatula. Process again until a mostly smooth, spreadable paste forms. If the mixture is too thick, add more olive oil, one tablespoon at a time, until desired consistency is reached.
4. Assemble the Dish: Use a spoon to transfer the sun-dried tomato pesto to a shallow serving bowl or plate. Create a slight well in the center. Gently place the whole ball of burrata cheese in the center of the pesto.
5. Garnish and Serve: Roughly chop the remaining tablespoon of toasted almonds and sprinkle them over the burrata and pesto for garnish. Arrange sliced baguette or crackers around the bowl or on a separate plate for dipping.
Serving Suggestions
This Sun-Dried Tomato & Burrata Pesto is incredibly versatile. For a stunning appetizer, serve it as described with crusty bread. It also makes an exceptional pasta sauce—simply thin it out with a few tablespoons of pasta cooking water. Try it as a flavorful sandwich spread, a topping for grilled chicken or fish, or as a vibrant base for a flatbread pizza.
How-to Summary
Blend sun-dried tomatoes, almonds, basil, garlic, Parmesan, and olive oil into a smooth pesto. Transfer to a dish, top with a burrata ball, and garnish with extra almonds. Serve immediately with bread or crackers for a quick, elegant appetizer.
Frequently Asked Questions
Can I use sun-dried tomatoes not packed in oil? Yes, but you must rehydrate them first. Soak dry-packed tomatoes in hot water for 20-30 minutes until softened, then drain thoroughly. You will likely need to add more olive oil during blending.
What can I substitute for burrata? Fresh mozzarella (ciliegine or bocconcini) is the best substitute, though it lacks the creamy center. A dollop of ricotta or a soft goat cheese log also works well.
How long does the pesto last in the fridge? Store the pesto separately in an airtight container for up to 5 days. The burrata should be added fresh just before serving.
Can I make this nut-free? Absolutely. Replace the almonds with 2-3 tablespoons of sunflower seeds or pumpkin seeds for a similar texture and flavor.
Is there a dairy-free alternative to Parmesan? For a vegan version, use 2 tablespoons of nutritional yeast instead of Parmesan cheese to achieve a savory, cheesy flavor.
Common Mistakes to Avoid
Avoid using the oil from the sun-dried tomato jar in the pesto, as it can be overly strong and salty—stick with fresh, high-quality olive oil. Do not over-process the pesto into a completely uniform paste; a little texture is desirable. Ensure your almonds are properly toasted and cooled before blending to prevent a greasy paste and to maximize flavor. Finally, do not assemble the dish too far in advance, as the pesto can cause the burrata to weep moisture.
Conclusion
This Sun-Dried Tomato Pesto with Burrata is a masterclass in minimal-effort, maximum-impact entertaining. In just five minutes, you can create a dish that is visually stunning, rich in umami flavor, and wonderfully creamy. Its versatility as a dip, spread, or sauce makes it a recipe you’ll return to again and again. Perfect for impressing guests or treating yourself to a gourmet snack, it proves that the most delicious creations are often the simplest to make.
