Burrata Sweet Potato Pesto (Print Version)

# Ingredients:

→ Grilled Sweet Potatoes

01 - A couple of big sweet potatoes, sliced into chunky wedges
02 - 2 tablespoons of olive oil
03 - Half a teaspoon of salt
04 - Half a teaspoon of paprika (smoked if possible)
05 - A quarter teaspoon of ground black pepper

→ Pumpkin Seed Pesto

06 - A handful (half a cup) of fresh basil leaves
07 - A quarter cup of roasted pumpkin seeds (pepitas)
08 - A couple of garlic cloves
09 - 1/4 cup olive oil (plus extra if it’s too thick)
10 - 2 tablespoons grated Parmesan (leave out for vegan)
11 - 1 tablespoon of fresh lemon juice
12 - 1/4 teaspoon of salt

→ Salad Assembly

13 - One large burrata ball (or two smaller ones if you prefer)
14 - Some toasted pumpkin seeds (2 tablespoons for topping)
15 - A few fresh basil leaves for a pop of color

# Instructions:

01 - Heat up your grill or grill pan to a medium-high setting. Toss the sweet potato wedges with salt, olive oil, paprika, and black pepper in a bowl. Grill each side for 4 to 5 minutes until the edges are crisp and the inside is soft. Move them to a plate and give them a minute to cool off a bit.
02 - Blend the basil, pumpkin seeds, garlic, Parmesan (if using), salt, and lemon juice in a food processor. Pulse it until it looks chopped. Slowly pour in the olive oil while blending—keep going until it’s smooth. Adjust the taste with a squeeze of lemon or more salt if needed.
03 - Warm up a small pan on medium. Add the pumpkin seeds and stir them around for about 2 to 3 minutes, or until you smell their nutty aroma and they’re golden brown. Take the pan off the heat and let them cool.
04 - Spread the wedges of grilled sweet potatoes on a nice serving platter. Tear the burrata into smaller chunks and arrange it over the potatoes. Spoon the pesto on top generously. Sprinkle the toasted seeds across for a bit of crunch.
05 - Add a few fresh basil leaves to give it some flair and fragrance. Serve right away so you can enjoy the mix of the warm potatoes and creamy cheese.

# Notes:

01 - To make it vegan, swap the burrata for a plant-based substitute and use nutritional yeast instead of Parmesan.
02 - You can whip up the pesto in advance and keep it in the fridge in a sealed container for up to three days.