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Fresh Herb Pesto Pasta with Burrata: A Simple and Delicious Recipe


By Let's Cook Published 2 months ago 3 min read

Interested in more vegan recipes? Click here.

When it comes to creating a quick yet sophisticated meal, nothing beats the fresh flavors of homemade pesto paired with pasta. This recipe brings together the aromatic qualities of fresh herbs, the nuttiness of toasted seeds, and the creamy richness of burrata, resulting in a dish that’s both vibrant and satisfying. Whether you're a seasoned home cook or a beginner, this recipe is straightforward and rewarding. Let’s dive into the details.

Ingredients for the Pesto (Serves 4)

Large bunch of fresh green herbs (I used basil, parsley, and mint)

100g toasted nuts/seeds (I used sunflower seeds)

6 tbsp nutritional yeast (I use instead of Parmesan)

2 garlic cloves

1 lemon

100-150ml extra virgin olive oil

1-2 ice cubes

Splash of pasta water to loosen



To Serve:

Pasta of choice (I used casarecce)

Cherry tomatoes


Fresh basil

Olive oil


Toast the Nuts/Seeds:

Begin by gently toasting your nuts or seeds in the oven until they are golden and aromatic. This usually takes about 5 minutes at 180°C. Once toasted, allow them to cool completely before using them in the pesto.

Prepare the Herbs:

Place the fresh herbs, including both leaves and stems, in a food processor. While a pestle and mortar can be used, a food processor makes it easier to handle larger batches of pesto. This step is crucial as the herbs are the star of this pesto, bringing fresh, green flavors to the dish.

Blend the Ingredients:

Add the cooled nuts/seeds to the processor, along with the garlic cloves, the juice of one lemon, and the nutritional yeast (or Parmesan if you prefer). Start by adding half of the extra virgin olive oil. This initial blend helps to break down the ingredients and begin forming a paste.

Stream in the Remaining Oil:

While the food processor is running, slowly stream in the rest of the olive oil until a smooth paste forms. The consistency should be thick yet spreadable. Season the pesto to taste with salt and pepper. To keep the pesto vibrant and creamy, add one or two ice cubes while blending. This is a little trick to maintain the bright green color and smooth texture.

Cook the Pasta:

Bring a pot of salted water to a boil and cook your pasta according to the package instructions. Casarecce is a great choice due to its shape, which holds onto the pesto well, but any pasta you prefer will work perfectly.

Combine Pesto and Pasta:

Once the pasta is cooked, reserve a small splash of the pasta water and drain the rest. Add the pesto to the drained pasta, using the reserved pasta water to loosen the pesto if necessary. This helps the sauce coat the pasta evenly, ensuring each bite is full of flavor.

Serve and Enjoy:

To serve, divide the pesto pasta into bowls. Top each serving with torn pieces of burrata, halved cherry tomatoes, and fresh basil leaves. Finish with a generous drizzle of extra virgin olive oil. The burrata adds a creamy richness that pairs beautifully with the fresh, herby pesto, while the cherry tomatoes provide a sweet, juicy contrast.

This fresh herb pesto pasta is not only delicious but also versatile. The pesto itself can be used in a variety of ways, such as a spread for sandwiches, a dip for veggies, or a sauce for grilled meats and fish. The addition of nutritional yeast offers a nutritious and tasty alternative to traditional Parmesan, making this dish suitable for vegans or those who are lactose intolerant.

Making your own pesto might seem daunting at first, but it’s incredibly simple and so rewarding. The freshness of the ingredients really shines through, making it a far superior option to store-bought varieties. Plus, the satisfaction of knowing exactly what goes into your food is unbeatable.

So next time you’re in the mood for pasta, give this homemade herb pesto a try. It’s a delicious way to elevate a simple meal into something special. Enjoy!

Interested in more vegan recipes? Click here.


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