Fresh Pears and Burrata Cheese with Hazelnut-Mint Pesto
- 1 cup firmly packed fresh mint leaves
- 1/2 cup roasted hazelnuts
- 1 small clove garlic
- 1/2 teaspoon kosher salt
- 1/3 to 1/2 cup extra virgin olive oil
- 2 teaspoons fresh lemon juice, plus more for brushing
- 2 (4-ounce) balls burrata cheese, drained
- 3 large pears
Combine the mint, hazelnuts, garlic, and salt in a food processor and process to a coarse paste. With the motor running, drizzle in the oil to make a loose sauce. Add the lemon juice and process to combine. Taste and adjust the seasoning. (The pesto will keep in the refrigerator with a piece of plastic wrap pressed directly against the surface to prevent browning for up to 3 days.)
Just before serving, cut the pears lengthwise into four 1/4-inch-thick planks, reserving the bulbous edges for another use. Use a paring knife to cut out the core from the middle slices. Brush the planks on both sides with lemon juice to prevent browning. Tear each burrata ball into 6 chunks and place a piece on each pear. Spoon the pesto on top, and serve immediately.
Recipe and Styling: Andrea Slonecker (@andreaslonecker)
Photography: George Barberis (@georgebarberis)
- Serving Size: 1 Half Pear (157g)
- Calories: 390
- Carbohydrates: 16g
- Protein: 7g
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