A large jar of classic homemade pesto made extra green with pistachios and kale renders this beautiful salad of fresh Spring market produce into a feast for the senses. Topped with a hand knotted Burrata cheese that creates a creamy dressing when cut through, this salad is super easy to put together and an utterly delicious use of the spiralizer.
8large zucchinisspiralized or julienned into noodles
250gmixed cherrybaby roma and grape tomatoes
2large handfuls of baby spinach leaves
2large handful of mixed salad leavesrocket, endive, beetroot
3hand knotted burrata cheese
zest of 2 lemonsto serve
for the green pesto
3large bunch basilleaves picked
1large kale leaftrimmed
4garlic cloves
1/2cup50g grated parmesan cheese
1/4cup30g pistachios
1/2cup60ml extra virgin olive oil
salt and pepper to taste
Instructions
Place all the ingredients for the pesto in the bowl of a small food processor and process briefly until coarsely chopped. Scoop and store in a glass jar in the fridge until ready to use. I like to top my pesto filled glass jar with a bit of extra olive oil so the pesto layer on top doesn't go dark.
Place zucchini, tomatoes, spinach and salad leaves in a very large bowl. Add all of the pesto and gently toss to mix evenly. Serve on two platters topped with Burrata cheese and lemon zest.