Spring Burrata Salad with Homemade Pesto


3 cups freshly packed basil leaves
6 cloves of garlic
2 tablespoons pine nuts
2/3 cup extra virgin olive oil
salt and black pepper
1/2 cup parmesan cheese, grated finely
2 cups snow peas
1 1/2 cups radishes
1 cup heirloom cherry tomatoes
2-4 ounces thinly sliced prosciutto
1 cup Rainier cherries
8 ounces fresh Burrata cheese, sliced in half
1/2 cup homemade pesto
1 box Blue Diamond Almond Nut-Thins

Read more at cookingandbeer.com



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