A recipe developer has urged Brits to abandon traditional butter in favour of two simple yet indulgent toppings: pesto and burrata. The suggestion comes from Brie, known as Come Dine With Brie, who appeared on Channel 4's Served team Instagram feed.
Why Pesto and Burrata?
Brie says: "Throw away your butter. We're using pesto and burrata." The combination offers a vibrant, creamy alternative to classic fillings like beans, tuna, or cheese. Most households already have a jar of pesto, but Brie recommends homemade for a more appetising look. Burrata, a cream-filled mozzarella, is affordable and adds a rich, indulgent twist.
Reaction from Fans
Fans quickly praised the idea. One commented: "Looks sooo delicious," while another said: "Need to try this one." The recipe has garnered attention for its simplicity and flavour.
How to Make Pesto and Burrata Jacket Potato
Ingredients
- One baking potato
- 1 tsp olive oil
- 1 tsp sea salt
- Fresh basil, large handful
- One garlic clove, whole
- 1 tbsp pine nuts or walnuts
- 2 tbsp parmesan, grated
- 3–4 tbsp olive oil
- Juice of half a lemon
- For toppings: 2 burrata balls, handful of rocket, 0.5 tsp chilli flakes, pinch lemon zest
Method
Preheat the oven to 180°C. Coat the potato with olive oil and sea salt, then bake for 50–60 minutes until crispy and soft. Combine basil, garlic, nuts, parmesan, and lemon juice in a blender; gradually add olive oil until smooth. Slice open the potato, loosen the flesh, and mix in pesto. Top with burrata balls, pierce them so the cream melts into the potato. Finish with rocket, extra pesto, chilli flakes, and lemon zest.
