Ingredients

30g basil

1/2tbsp pine nuts

2tbsp pistachios

1 clove garlic

30g grated parmesan

4tbsp extra virgin olive oil + more to serve.

180g pasta (I prefer to use trofie for this)

1 burrata

Optional: 90g pancetta

Method

1. Toast the nuts in a dry frying pan over medium high heat until lightly toasted – watch this like a hawk as it can burn really quickly. Set aside to cool
2. Bring a large pot of heavily salted water to the boil, add the pasta and cook until al dente. Reserve a mug of pasta water near the end of the cooking time.
3. If using, add the pancetta to a cold pan and put this over medium high heat. Cook until crisp and the fat has rendered.
4. Meanwhile, make your pesto. Pestle & Mortar method (my preferred method, see notes): add the cooled nuts, garlic and a pinch of salt to a mortar and grind using the pestle in circular motions, pushing the mix against the edge of the bowl, until it forms a paste. Next add the basil (you may need to do this in stages to get it to fit) and grind until a paste forms. Add the grated parmesan, grind to combine. Transfer this mix to another bowl and add the olive oil while stirring. Season with salt and pepper to taste.
5. Alternatively, if you prefer to use a food processor, add all ingredients to a food processor and blend until a paste forms. Season to taste
6. Once cooked, combine the pasta with the pesto, pancetta (if using) and a splash of cooking water – add more if needed reach your desired consistency. Season with salt and pepper as needed.
7. Transfer to a serving dish, place the burrata on top and cut it open, allowing the creamy middle to run over the pasta. Add more salt & pepper on top, and finish with a drizzle of extra virgin olive oil.

Note: I generally prefer the pestle & mortar method as a food processor can bruise the basil and leave you with a bitter tasting pesto. The pestle and mortar method makes for a much creamier pesto