Basil Pesto with Creamy Burrata and Heritage Tomatoes


A mixture of heritage tomatoes, halved

Belle & Wilde Black Olive & Parmesan Loaf – warmed or toasted

Basil Pesto

45g pine nuts, toasted in the oven
2 large bunches of basil (save a few leaves for garnish)
2 cloves of garlic
60g parmesan or similar cheese
5 tbsp olive oil


Roughly blitz all the ingredients with a handheld stick blender or in a food processor. Keep a bit of texture! And remember to save a few basil leaves for your garnish.

Spread your Pesto generously on slices of warm or toasted Belle & Wilde Black Olive & Parmesan Bread. Top with creamy burrata and heritage tomatoes. Garnish with basil.