This is a great summer salad for those drool-worthy heirloom tomatoes. The pesto recipe can be used with the burrata and heirloom tomatoes OR use it wherever you like to use pesto – minestrone, salad dressing, on hard-boiled eggs, etc.
Heirloom Tomato and Burrata Salad with Superfood Pesto
This recipe takes pesto to the next level – and no one will know that it has kale in it!
Equipment
- Cuisinart Food Processor
Ingredients
- 1 large bunch of basil
- 3-5 kale leaves destemmed
- ⅓ cup pine nuts
- ⅓ cup extra-virgin olive oil
- 1 lemons, juiced
- ¼ cup parmesan cheese optional
- 1 large heirloom tomato
- 1 container burrata cheese
- 1 tsp garlic sea salt
- 1 tsp lemon pepper
- 1 tbsp extra-virgin olive oil optional garnish
- flake salt optional garnish
- fresh ground pepper optional garnish
Instructions
- Rinse and trim the basil leaves. Add the kale, basil, pine nuts, olive oil, lemon, garlic sea salt, lemon pepper, and parmesan to a food processor or high-speed blender.
- Pulse on high until smooth.
- Add to a jar and set aside.
- Slice the heirloom tomato into wedges and add to your plate. (Pictured here is a brandywine heirloom tomato).
- Add the burrata and drizzle the tomato and cheese with olive oil, sea salt, and fresh cracked pepper. Add the superfood pesto to the salad.
void of nutrients). So unless they are garden tomatoes or farmer’s market tomatoes, they are often mealy and are picked when green. The book 
by Jennifer Tyler Lee, 
by Jo Robinson, 
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nectarine season. And that summer squash will be coming to a zoodler near you! Here is the Spiralizer that I use to turn my zucchini into “noodles”: 
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