Sweet Potato Burrata Pumpkin Pesto (Print Version)
# Ingredients:
→ Grilled Sweet Potatoes
01 -
2 large sweet potatoes, cut into thick wedges
02 -
2 tbsp olive oil
03 -
½ tsp smoked paprika
04 -
½ tsp salt
05 -
¼ tsp black pepper
→ Pumpkin Seed Pesto
06 -
½ cup fresh basil leaves
07 -
¼ cup toasted pumpkin seeds (pepitas)
08 -
2 garlic cloves
09 -
¼ cup olive oil (plus more as needed)
10 -
2 tbsp grated Parmesan (optional for vegan)
11 -
1 tbsp lemon juice
12 -
¼ tsp salt
→ Salad Assembly
13 -
1 large ball of burrata (or 2 smaller ones)
14 -
2 tbsp toasted pumpkin seeds (for garnish)
15 -
Fresh basil leaves (for garnish)
# Instructions:
01 -
Preheat a grill or grill pan over medium-high heat. Toss the sweet potato wedges with olive oil, smoked paprika, salt, and pepper in a bowl. Grill for 4-5 minutes per side until charred outside and tender inside. Transfer to a plate and allow to cool slightly.
02 -
Combine basil leaves, toasted pumpkin seeds, garlic, Parmesan (if using), lemon juice, and salt in a food processor. Pulse until roughly combined. Slowly drizzle in olive oil while blending until smooth. Adjust seasoning with salt or lemon juice if needed.
03 -
Heat a small pan over medium heat and add the pumpkin seeds. Toast for 2-3 minutes, stirring frequently, until lightly browned and fragrant. Remove from heat and set aside.
04 -
Arrange the grilled sweet potato wedges on a serving platter. Tear the burrata into smaller pieces and place over the sweet potatoes. Drizzle generously with the basil pumpkin seed pesto. Sprinkle with the toasted pumpkin seeds for added texture.
05 -
Garnish with fresh basil leaves for color and aroma. Serve immediately to enjoy the contrast between warm sweet potatoes and creamy burrata.
# Notes:
01 -
For a vegan version, substitute burrata with a plant-based alternative and skip the Parmesan or use nutritional yeast.
02 -
The pesto can be made up to 3 days ahead and stored in an airtight container in the refrigerator.