Chef notes

Threw everything in the food processor and blended it up. I've made it with pine nuts and also with walnuts. Both are good but pine nuts taste more like actual pesto to me. Use enough olive oil or it gets too thick and clumpy. Goes perfectly on the homemade pasta.

Ingredients

• Fresh basil
• Pine nuts (or walnuts)
• Garlic
• Parmesan
• Olive oil
• Salt
• Lemon juice

Recipe

1. 1.Preheat oven to 400°F. Cut the top off a head of garlic, place in a small baking dish, cover with olive oil, and season with salt. Roast 45–60 minutes until completely soft. Let cool.
2. 2.Bring a large pot of salted water to a boil. Prepare an ice bath in a bowl. Blanch basil for 15 seconds until bright green, then transfer to the ice bath. Once cool, remove and press firmly in a tea towel to remove excess water.
3. 3.Squeeze the roasted garlic into a food processor. Add 2 raw garlic cloves, toasted pine nuts, blanched basil, Parmesan, salt, pepper, and the roasted garlic oil. Blend to your desired consistency.
4. 4.Cook pasta in well-salted boiling water until al dente. Toss with the pesto.
5. 5.For crispy breadcrumbs: heat olive oil in a skillet over medium heat, add breadcrumbs, season with salt and pepper, and sauté over low heat until golden brown. Drain on a paper towel.
6. 6.Serve pasta topped with crispy breadcrumbs, torn burrata, fresh basil, a drizzle of olive oil, and lemon zest.