Olive Pesto with Linguine and Burrata Cheese

Olive Pesto with Linguine and Burrata Cheese

Delicious Manzanilla Olives Stuffed with Pimiento bring a rich and bold flavor to this dish. Burrata and basil balance out the flavors.

  • prep
  • cook
  • 4 servings


  • 1 12 ounce jar Lindsay Manzanilla Olives Stuffed with Pimiento

  • ¾ cup olive oil

  • 3 cloves garlic

  • 1 Tablespoon sundried tomatoes – finely chopped

  • 1 Tablespoon Parmesan Cheese – grated

  • 1 cup basil leaves – well packed

  • ½ cup Italian parsley leaves

  • ½ cup baby spinach leaves

  • 1 cup tomatoes diced, about 2 medium

  • 1 8 oz package of fresh Burrata Cheese

  • 1 lb of Linguine

Cooking Directions

  1. Bring a large pot of salted water to a boil. Add basil, Italian parsley and baby spinach to the boiling water for 30 seconds until the greens are limp and bright. Remove the greens and plunge into a bowl of ice water for 5 minutes. Pat the greens dry on clean tea towels. This step will help preserve the bright green color of the pesto.

  2. In a food processor combine the dried off greens, olive oil, garlic cloves, sundried tomatoes, almond butter and parmesan cheese. Process until the mixture is smooth scraping down the sides of the bowl one or two times. Taste for seasoning and adjust with salt and pepper.

  3. Heat the pot of water to a boil again then add linguine, cooking to desired doneness. Drain. Add the linguine back to the pot and heat for one-minute stiring constantly to remove excess water. Remove from heat. Toss the pasta with desired amount of pesto. Add chopped tomatoes and mix well. Garnish each plate with 2 ounces of burrata cheese topped with additional pesto. Serve & Enjoy!