Krude Tomato Snow Burrata with Fresh Pesto

What you'll need

  • 2 ripe tomatoes
  • 70g basil, thick stalks removed
  • 1 large clove garlic
  • 40g pine nuts
  • 55g parmesan
  • 125ml Krude ‘Finish Me’ Oil
  • Krude Basil Oil for drizzling
  • 4 burrata, drained
  • 8 jarred anchovies, drained
  • 1 lemon, zest only
  • Focaccia to serve

Serves 4

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Method

  1. Freeze the tomatoes - at least 3 hours. Rock solid.

  2. Into a blender: basil, garlic, pine nuts, parmesan, Krude ‘Finish Me’ oil, salt, pepper. Blitz to a thick, punchy pesto.

  3. Spoon pesto onto a plate and spread it out.
    Burrata in the centre, anchovies over the top.

  4. Take the frozen tomatoes and grate straight over the burrata. Fresh, sharp, ice-cold.

  5. Finish with lemon zest and a good drizzle of Krude ‘Finish Me’ oil. Serve immediately — don’t let it sit, just tuck right in.