Ingredient Spotlight. Our Spicy Calabrian Pesto Infused Olive Oil blends garden-basil pesto with the slow, fruity burn of Calabrian chili — blitzed into the pesto, it gives the whole dish a gentle heat. A drizzle of Ripe Peach White Balsamic Vinegar adds a soft, jammy sweetness that plays off the melon.
Ingredients
Pesto: 1 cup arugula · 2 Tbsp Manchego · 2 Tbsp walnuts · 3 cloves garlic · ½ Tbsp Ripe Peach White Balsamic Vinegar · ¼ tsp flaky salt · ¼ cup Spicy Calabrian Pesto Infused Olive Oil
Salad: 4 cups watermelon, cubed · 2 cups cantaloupe, cubed · 1 cup arugula · 3–4 slices prosciutto, torn · 1 ball burrata · flaky salt · sprouts and torn tarragon, to garnish
Instructions
In a food processor, pulse the arugula, Manchego, walnuts, garlic, Peach balsamic, and salt. Stream in the Spicy Calabrian Pesto oil until smooth. Scrape into a bowl and set aside.
Arrange the watermelon, cantaloupe, arugula, and prosciutto over a serving platter.
Tear the burrata into rough pieces and tuck them across the top. Season all over with flaky salt.
Spoon the pesto over the salad, then finish with a raw drizzle of the Peach balsamic for brightness.
Scatter with sprouts and tarragon and serve right away.
Chef's Notes
Chill the melon well — the contrast of cold fruit and warm, spicy pesto is the whole point.
Leftover pesto keeps a week in the fridge; it's wonderful on grilled bread.
Make It Yours
Add crunch with a handful of our Pepitas over the top.
Allergens: contains dairy and tree nuts.
Come taste the Spicy Calabrian Pesto oil at the shop — it wakes up everything it touches.
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