Ingredients
VEG, GF 
20 minutes 
4 - 1 large bunch fresh basil
- 60g roasted pistachios
- 1 small shallot, peeled
- 1 clove garlic, peeled
- 1/2 teaspoon salt
- 1/3 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 3 fresh nectarines (I’ve used a mix of yellow and white)
- 125g burrata or fresh mozzarella
- Flakey salt and freshly cracked black pepper
Method
- First up, let’s make the vinaigrette.
- Add the basil to a food processor or blender, keeping a handful aside to add to the salad later.
- Now add the pistachios, shallot, garlic, salt, olive oil, and red wine vinegar, and blend until combined and relatively smooth.
- Set aside until ready to use.
- Slice the sides off the nectarines, cut them into thick slices, and arrange onto a serving plate.
- Tear the burrata and add it to the serving plate along with the reserved fresh basil leaves.
- Spoon a few tablespoons of the pistachio and basil vinaigrette over the nectarines and burrata.
- Drizzle with extra virgin olive oil and sprinkle with flakey sea salt and freshly cracked black pepper.
NOTE: You can store any remaining basil and pistachio vinaigrette in an airtight jar in the fridge for up to a week.
The pistachio vinaigrette also works as a delicious pasta sauce, a spread on sandwiches or toasties, or as a dip alongside some fresh vegetables.
