This creamy, smoky pesto is next-level delicious — made with roasted pine nuts, burrata, and garlic-marinated olives. It's rich, aromatic, and so spoonable you’ll want to eat it straight from the jar. Perfect for pasta, grilled vegetables, or as a spread on crusty bread.
Short
Let me show you what this recipe is all about.
You can find the full instructional video at the end of this page.
Ingredients
75 g / 2.6 oz pine nuts
30 g / 1 cup fresh basil leaves
100 g / 3.5 oz grated Parmesan cheese
130 g / 4.6 oz garlic-marinated green olives
250 g / 8.8 oz burrata, including its creamy interior and liquid
Tools
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How to
- Preheat your grill or smoker to medium heat and roast the pine nuts in a dry skillet or a cast iron pan until golden brown and fragrant, adding a touch of smoke if possible for extra depth of flavor.
- Let the pine nuts cool slightly, then transfer them to a food processor.
- Add the fresh basil leaves, grated Parmesan cheese, garlic-marinated olives (pitted), and the full burrata with its creamy interior and any remaining liquid.
- Blend everything together until you reach a creamy, slightly coarse pesto consistency — thick enough to cling to pasta, but smooth enough to spoon.
- Taste and adjust with extra Parmesan, basil, or olive brine as needed.
- Store in an airtight jar in the fridge for up to 3 days, or serve immediately with grilled meats, pasta, roasted vegetables, or crusty bread.
