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Stone Fox Fresh Burrata with Pesto

July 7, 2021paul

Aaron Laughlin, Owner and Executive Chef

The Stone Fox

Ingredients:
  • Sundried Tomato Pesto
    • 25 gram fresh basil
    • 150 gram sundries tomato
    • 6 cloves garlic
    • 50 grams Parm
    • 150 grams olive oil
    • 55 grams toasted pine nut
    • 2.5 grams kosher salt
    • 1.5 gram ground black pepper
  • Basil Pesto
    • 70 gram pine nut
    • 14 gram fresh garlic
    • 100 gram grated parm
    • 150 gram olive oil
    • 3.5 gram salt
    • 2.5 ground black pepper
    • 1 gram red pepper flake
    • Juice from one lemon
  • Roasted Tomato Pesto
    • 1 cup cherry or grape tomato
    • Olive oil
    • 1 gram salt
    • .5 gram ground black pepper

 

Tags: Pesto, Burrata
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