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Burrata Burritos with Smoked Salmon and Creamy Beer Pesto

5 from 1 vote
Prep Time 10 mins
Total Time 10 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.