Time: 30 minutes
Difficulty level: easy
400 g ripe cherry tomatoes in various colours
2 cloves of garlic
60 g unsalted pistachios
4 twigs of fresh mint
4 twigs of fresh parsley
1 pinch of crushed dried chili
Rub the lemon peel (previously well-washed) to the bowl and add a large splash of olive oil. Season with sea salt and black pepper. Cut cherry tomatoes in half and add to the bowl.
Pesto time! Peel the garlic and put it into a mortar with pistachios and crush, then add mint and parsley leaves, add 125 ml of oil, squeeze lemon juice and add dried chilli flakes. Knead until the ingredients combine.
Spread tomatoes and burrata on the plates, apply pesto on the cheese and sprinkle with olive oil.