260g/9oz of Italian 00 flour, plus more for dusting
2 whole eggs + 3 egg yolks
For the pesto:

150g/5oz pistachio kernels
juice of ½ lemon
1-2 cloves Confit garlic/ garlic
½ bunch of mint, leaves picked, stalks discarded
bunch basil, leaves picked, stalks discarded
Parmigiano Reggiano optional
250ml/½ pint of olive oil
2 whole burrata (½ for each person), to serve

Enjoy x

#pesto #pasta #food

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