Ingredients
- 4 blood oranges
- 1 1/2 lb burrata cheese
- 1/4 c pine nuts toasted
- 10 leaves small basil
- 1 tbsp extra virgin olive oil
- Basil Pesto
- 2 c basil leaves
- 2 cloves garlic grated
- 4 tbsp pine nuts
- 1/2 c extra virgin olive oil
- 1/4 c parmigiano reggianno grated
- 1/2 lemon juiced
- sea salt to taste
Directions
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Using a sharp knife peel the blood oranges and cut them into thin slices.
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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. Process until smooth and transfer to a bowl.
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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.