Toast the pine nuts in a dry pan over a low-medium heat until golden, about 2 minutes. Set aside a small handful, including 5-6 basil leaves, for garnish.

Put the remaining pine nuts, basil, garlic, lemon juice and parmesan in a blender or food processor. Put the remaining pine nuts, basil, garlic, lemon juice and parmesan in a blender or food processor. Pulse while gradually adding the olive oil until a thick, spoonable paste forms. Taste and season with a pinch of salt and black pepper if needed.

Toss the drained butter beans with one tablespoon of the pesto - just enough to coat for flavour.

Arrange the halved tomatoes on a large serving platter or shallow bowl with a light drizzle of olive oil and a pinch of flaky sea salt. Spoon over the beans, roughly tear the burrata (or substitute) on top, and spoon over the remaining pesto. Finish with the reserved pine nuts and basil leaves and a few cracks of black pepper.