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Grilled Broccolini with Burrata and Basil Hazelnut Pesto

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Charred tender broccolini served warm with creamy burrata, drizzled in a fresh basil hazelnut pesto and topped with toasted nuts for crunch. This elegant yet simple dish makes for a standout side or light lunch.

Ingredients

Scale
  • 1 bunch broccolini, ends trimmed
  • 1 tbsp olive oil
  • Salt and pepper to taste
  • 1/2 cup fresh basil leaves
  • 1/4 cup toasted hazelnuts
  • 1 garlic clove
  • 1/4 cup grated Parmesan
  • 1/3 cup olive oil
  • Zest of 1 lemon
  • Salt to taste
  • 2 balls burrata, torn
  • 2 tbsp toasted hazelnuts, roughly chopped
  • Crushed red pepper flakes (optional)
  • Extra lemon zest for garnish

Instructions

  1. Preheat a grill or grill pan over medium-high heat.
  2. Toss broccolini with olive oil, salt, and pepper. Grill for 4–5 minutes, turning occasionally, until lightly charred and tender.
  3. In a blender or food processor, combine basil, hazelnuts, garlic, Parmesan, olive oil, lemon zest, and salt. Blend until smooth.
  4. Arrange grilled broccolini on a serving platter. Tear burrata and place around the dish.
  5. Drizzle with hazelnut pesto and top with extra hazelnuts, lemon zest, and red pepper flakes if using.
  6. Serve warm or at room temperature.

Notes

  • You can substitute hazelnuts with almonds or walnuts if desired.
  • Make the pesto ahead of time and store it in the fridge for up to a week.
  • Best served fresh to enjoy the creamy burrata texture.

Nutrition

Keywords: grilled broccolini, burrata, hazelnut pesto, vegetarian side, basil pesto, Italian vegetable dish

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