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.