A classic pesto, only with the very young herbs of spring - and, to top it all off, the wonderful creaminess of burrata!
Cooking time: 30 minutes
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | Spring herbs, fresh, preferably collected by yourself (such as wild chervil, young nettle, ribwort plantain or dandelion) |
| 1 | Garlic clove, peeled (or, if still available, 2 wild garlic leaves) | |
| 1 | Large handful of pistachios, shelled and roasted | |
| 80 | ml | Olive oil (+ a little more for garnish) |
| 25 | g | Parmesan, grated |
| 25 | g | Pecorino, grated |
| 40 | g | Butter, melted |
| 500 | g | Spaghetti |
| 2 | balls | Burrata |
| Salt | ||
