In a food processor, combine the toasted pine nuts, garlic, and grated Parmesan cheese. Pulse until finely chopped.

With the processor running, slowly drizzle in the olive oil until the mixture is smooth and creamy. Scrape down the sides as needed.

Add the fresh basil leaves and lemon juice, then pulse until just combined. Season with sea salt to taste. Set aside.

On a large serving platter, arrange the sliced heirloom tomatoes in a circular pattern or in rows for a beautiful presentation.

Carefully tear the burrata cheese into pieces and place them on top of the tomatoes.

Drizzle the assembled dish with extra virgin olive oil and sprinkle with sea salt to enhance the flavors.

Spoon the basil pesto generously over the burrata and tomatoes.

Serve immediately with crusty bread or crackers for dipping.