Roasted Red Pepper Pesto with Burrata

29 Mar

Written By Mike Reid

Serves 1-2

Time 15 minutes

1 burrata

Sliced toasted sourdough bread, to serve

salt and pepper, to taste

Roasted Red Pepper Pesto

1 clove garlic

75g roasted hazelnuts

275g parmesan cheese, grated

250g roasted red capsicum

200ml extra virgin olive oil + extra drizzle to finish dish

To make your pesto, blend the ingredients.

Pour some pesto onto a plate, top the toasted bread with burrata and finish with a drizzle of olive oil and salt and pepper.

Mike Reid

Custard Pancakes