Burrata with Arugula Pesto
- 1 of 1 In a food processor, combine arugula, pine nuts, garlic and lemon juice. With processor running, slowly stream in oil until well combined. Transfer to a bowl and stir in Parmigiano- Reggiano, salt and pepper. Spoon 4 tbsp over burrata (reserve remaining pesto for another use) and garnish with additional pine nuts. Serve with crackers.
Servings Per Recipe: 12
Per Serving: 120 kcal cal., 6 g sat. fat, 0 g carb., 11 g Fat, total, 27 mg chol., 136 mg sodium, 0 g fiber, 7 g pro.