Heirloom Tomato Salad with Burrata and Garlic Scape Pesto

Heirloom Tomato Salad with Burrata and Garlic Scape Pesto

Prep Time: 20 minutes

Cook Time: -

Servings: 4

Ingredients:

• 2-3 large heirloom tomatoes
• 1-2 balls burrata
• 10 - 12 basil leaves
• ¼ cup garlic scape pesto
• Olive oil
• Salt and pepper

Garlic scape pesto

• ¼ cup pine nuts (or any kind of nut)
• ½ cup parmesan, grated
• 1 cup garlic scapes, roughly chopped
• 1 packed cup basil leaves
• ½ cup olive oil
• Salt, to taste

Directions:

1. GARLIC SCAPE PESTO: In a food processor, add the garlic scapes and pine nuts. Process until the nuts and scapes are about the same size, a very coarse meal.
2. Add the parmesan. Process until the cheese is well incorporated. The mixture should still be somewhat coarse and chunky, not completely smooth.
3. Add the basil and a pinch of salt. Process until it forms a thick paste.
4. With the food processor running, slowly drizzle in ½ cup of olive oil. Be careful not to pour the oil in too fast, or it will not emulsify.
5. Season to taste with more salt.
6. Store in an airtight container,drizzle lightly with olive oil, and press plastic wrap to the surface of the pesto to prevent browning. Keep in the fridge for up to a week.
7. TOMATO SALAD: cut the heirloom tomatoes into large chunks and place on the serving dish. Season generously with salt and pepper and drizzle with olive oil.
8. Dollop the garlic scape pesto evenly over the tomatoes (alternatively, toss the pesto with the tomatoes)
9. Place the burrata ball(s) on top and garnish with basil leaves and black pepper.