Pistachio Pesto Burrata Bowl (Printable)
Creamy burrata and pistachio pesto elevate grains and roasted asparagus in a fresh, colorful bowl.
# What You’ll Need:
→ Grains
01 - 1 cup farro (or quinoa, bulgur, or brown rice)
02 - 2 cups water
03 - 1/2 tsp salt
→ Roasted Vegetables
04 - 1 bunch (approx. 1 lb) asparagus, trimmed
05 - 1 tbsp olive oil
06 - 1/2 tsp salt
07 - 1/4 tsp black pepper
→ Pistachio Pesto
08 - 1 cup fresh basil leaves
09 - 1/2 cup shelled unsalted pistachios
10 - 1/4 cup grated Parmesan cheese
11 - 1 garlic clove
12 - 1/2 cup olive oil
13 - Juice of 1/2 lemon
14 - Salt and pepper, to taste
→ Bowl Assembly
15 - 2 balls burrata cheese (about 4 oz each)
16 - 1 cup cherry tomatoes, halved
17 - 2 cups baby arugula or spinach
18 - 1/4 cup shelled pistachios, roughly chopped for garnish
19 - Zest of 1 lemon
# How-To Steps:
01 - Rinse the farro and place in a medium saucepan with water and salt. Bring to a boil, reduce heat, cover, and simmer for 20-25 minutes, or until tender. Drain any excess water and set aside to cool slightly.
02 - Preheat oven to 425°F. Place asparagus spears on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat and roast for 12-15 minutes, or until tender and slightly caramelized. Remove from oven and cut into bite-sized pieces.
03 - In a food processor, combine basil, pistachios, Parmesan, garlic, olive oil, lemon juice, salt, and pepper. Pulse until smooth but still textured. Adjust seasoning as needed.
04 - Divide cooked grains among four bowls. Top each with roasted asparagus, cherry tomatoes, and arugula or spinach. Tear burrata into halves or quarters and place on top of each bowl.
05 - Drizzle generously with pistachio pesto. Garnish with chopped pistachios and lemon zest. Serve immediately, optionally with extra pesto and a wedge of lemon.
# Expert Advice:
01 -
- The pesto comes together in minutes but tastes like something from an Italian kitchen where Nonna has been perfecting recipes for decades
- Everything can be prepped ahead so youre just assembling when hunger strikes, which is exactly how weeknight cooking should feel
02 -
- The pesto can be made up to three days ahead and stored in the fridge—actually, the flavors meld beautifully overnight
- Room temperature burrata is non-negotiable here; cold cheese never melts quite the same way into warm grains
03 -
- Toasting the pistachios in a dry pan over medium heat for 3 minutes before making the pesto deepens their flavor significantly
- Reserve a handful of whole pistachios for garnish—those crunchy bits on top make each bite more interesting