Burrata Burrito with Smoked Salmon and Creamy Beer Pesto

07.07.2020 Jackie Dodd-Mallory (Senior Editor) 7 Comments

Burrata Burrito with Smoked Salmon and Creamy Beer Pesto

Let’s do something fun, something that doesn’t require a face mask and hand sanitizer. Find your quarantine person and somehow bring up that you want to do a cooking challenge, you against them. But, there are some rules of course. 

Rule 1: The dish can’t take more than 15 minutes. 

Rule 2: The dish can’t require any cooking. 

Rule 3: You have to make at least one element of the dish from scratch. 

Impossible! They will say. Ask them how scared they are to lose to you and if there should be some sort of wager involved. As in: the loser has to do all the {insert least favorite chore here} for the next week. This may get them to accept your challenge. 

Then, let them go first. They will probably make a salad because it’s obvious and basic. You are NOT obvious or basic. But you’ll eat the salad and pretend as if this will be difficult to beat. But the following night, you will serve them this. This no-cooking-full-of-yum-and-happiness burrito. And they will lay the golden fiddle at your feet because they’ll know that they’ve been beat. 

It’ll be fun. You should try it. 

Table of Contents

Toggle

Burrata Burritos with Smoked Salmon and Creamy Beer Pesto

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Servings 4 burritos

Ingredients

  

For the pesto:

• ½ cups (14g) packed baby spinach
• ½ cup (14g) basil leaves
• 2 tablespoons (14g) pecans
• 2 tablespoons (5g) grated parmesan
• 1 clove garlic smashed
• ½ tsp sea salt
• ½ tsp black pepper
• 2 tbs pale ale
• 2 tbs olive oil
• ¼ cup (60g) sour cream

For the burritos:

• 4 large tortillas
• 8 oz smoked salmon
• 3 cups (84g) baby arugula
• 1 large tomato diced
• 8 oz burrata preferably in four, 2oz balls

Instructions

 

• Add the spinach, basil, pecans, garlic, salt, pepper, parmesan, and beer to a food processor. Process until well combined.
• While the food processor is running, add the olive oil in a slow steady stream until well combined.
• Add the sour cream, pulse to combine.
• Heat the tortillas if desired (I like to do this over the burner on a gas stove or under an oven broiler).
• Add the salmon, arugula, tomatoes, burrata, and pesto sauce evenly between the 4 tortillas.
  
• Roll the burritos tightly. Serve.