Grilled Asparagus and Burrata with Wild Garlic Pesto | culture: the word on cheese
Enjoy this dreamy burrata dish as a shared appetizer or light meal. If you don’t have a food processor, use an immersion blender to make the pesto.
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Ingredients
- ½ cup wild garlic leaves
- ¼ cup fresh parsley
- ¼ cup fresh basil
- 4 teaspoons fresh tarragon
- ¾ cup grated Pecorino Sardo cheese
- cup grated Parmigiano Reggiano cheese
- ¼ cup pine nuts (toasted)
- 1 tablespoon lemon juice
- ½ cup plus 2 tablespoons extra-virgin olive oil
- Sea salt (to taste)
- Freshly ground black pepper (to taste)
- 10 asparagus spears
- 4½ ounces burrata
- Sliced sourdough bread (to serve)
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