Spring Burrata Salad With Homemade Pesto

• FOR THE PESTO:
• 3 cups Freshly Packed Basil Leaves
• 6 cloves Garlic
• 2 Tablespoons Pine Nuts
• 2/3 cups Extra Virgin Olive Oil
• Salt And Black Pepper
• 1/2 cups Parmesan Cheese, Finely Grated
• FOR THE SALAD:
• 2 cups Snow Peas
• 1-1/2 cup Radishes
• 1 cup Heirloom Cherry Tomatoes
• 3 ounces, weight Thinly Sliced Prosciutto
• 1 cup Rainier Cherries
• 8 ounces, weight Fresh Burrata Cheese, Sliced In Half
• 1/2 cups Homemade Pesto
• Crackers, For Serving

1. For the pesto:
2. To the bowl of your food processor, add basil, garlic and pine nuts. Pulse 8-10 times. With food processor running on low speed, drizzle in olive oil until all has been incorporated. Stir in salt and black pepper to taste and fold in cheese. Cover and refrigerate until you are ready to use. Pesto will keep for about a week.
3. For the salad:
4. Assemble salad by layering snow peas, radishes, tomatoes, prosciutto, and cherries. Top with fresh Burrata and drizzle with homemade pesto. Serve with cracker for some crunch and enjoy immediately!

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Taken from tastykitchen.com/recipes/salads/spring-burrata-salad-with-homemade-pesto/ (may not work)