Caprese Skewers Pesto Drizzle (Print Version)

Tomatoes, mozzarella, basil, and fresh pesto make these skewers ideal for gatherings and summer feasts.

# Components:

→ Skewers

01 - 12 cherry tomatoes
02 - 12 mini mozzarella balls (bocconcini)
03 - 12 fresh basil leaves
04 - 12 small wooden or bamboo skewers

→ Pesto Drizzle

05 - 1/2 cup fresh basil leaves, packed
06 - 2 tablespoons pine nuts
07 - 1 small garlic clove
08 - 1/4 cup grated Parmesan cheese
09 - 1/4 cup extra virgin olive oil
10 - Salt and freshly ground black pepper, to taste

# Directions:

01 - Thread one cherry tomato, one mozzarella ball, and one basil leaf onto each skewer. Arrange skewers neatly on a serving platter.
02 - Combine basil leaves, pine nuts, garlic, and Parmesan in a food processor. Pulse until finely chopped.
03 - With the processor running, gradually drizzle in olive oil. Blend until the mixture is smooth. Season with salt and freshly ground black pepper.
04 - Drizzle the prepared pesto over the skewers just before serving.

# Expert Advice:

01 -
  • The pesto is fresh enough to wake up your taste buds without overwhelming the skewers.
  • If you’re after a speedy, show-stopping appetizer, these are ready in fifteen minutes—no sweat, barely any cleanup.
02 -
  • If you skip drying the mozzarella, the skewers might get soggy and slippery—skip this and you’ll regret it.
  • The first time I rushed the pesto, it was too chunky—pausing to scrape the bowl changed everything.
03 -
  • Toast your pine nuts for deeper flavor—they burn fast, so don’t walk away.
  • The pesto tastes extra lively if served slightly chilled, but not cold.
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