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Overhead close up shot of green goddess pesto burrata with watermelon radishes and microgreens garnishing the bowl

Spring Burrata with Green Goddess Pesto

This Spring Burrata with Green Goddess Pesto is a perfect, fresh and light appetizer for spring! The burrata is perfectly creamy and amazing as always, and the green goddess pesto is bright, insanely flavorful, and filled with ALL the fresh herbs! The watermelon radishes and microgreens add another layer of spring produce and color. Can't get enough!

Course Appetizer, Snack
Cuisine Vegetarian
Keyword easter appetizer, easy burrata recipe, green goddess, green goddess pesto, spring appetizer, spring burrata recipe
Prep Time 20 minutes
Servings 4 -6
Author Molly | Spices in My DNA


  • 1/2 cup flat leaf parsley, packed
  • 1/3 cup basil, packed
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 3 tablespoons pine nuts, toasted
  • 1 clove garlic
  • juice of 1 lemon
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup extra virgin olive oil, plus extra for drizzling
  • 8 ounces burrata cheese
  • 2 watermelon radishes, thinly sliced
  • 3-4 red radishes, thinly sliced
  • microgreens for garnish
  • crostini, baguette, or crackers for serving


  1. Make the pesto. Add the parsley, basil, chives, tarragon, pine nuts, garlic, lemon juice, salt, and pepper to a food processor. Pulse until ingredients are finely chopped. Slowly stream in the olive oil and process until mixture is smooth, scraping down the sides as needed. Season to taste with additional salt and pepper if desired.

  2. To serve, spoon several large spoonfuls of pesto onto the platter or bowl you're serving the burrata in. Place the burrata on top, and drizzle with another few spoonfuls of pesto. Arrange the radishes around the burrata, and sprinkle with a handful of microgreens. Drizzle everything with a few teaspoons of extra virgin olive oil, and season with a few turns of freshly cracked black pepper. Serve with crostini and dippers of your choice!