Caprese Skewers with Pesto (Printable Version)

Juicy tomatoes, creamy mozzarella, fresh basil, and a zesty pesto drizzle for a refreshing, colorful starter.

# Ingredient List:

→ 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 in sequential order. Arrange the completed skewers on a serving platter.
02 - In a food processor, combine basil leaves, pine nuts, garlic clove, and Parmesan cheese. Pulse until finely chopped.
03 - With the processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth consistency. Season with salt and black pepper to taste.
04 - Drizzle the pesto mixture over the assembled skewers immediately before serving.

# Expert Advice:

01 -
  • They come together in 15 minutes, which means you can actually enjoy your guests instead of sweating in the kitchen.
  • The pesto is fresh and vibrant enough to make people ask for your recipe, but simple enough that you won't feel intimidated making it.
  • Everything can be prepped ahead except the pesto drizzle, so you're not fumbling with components right before serving.
02 -
  • If you make the pesto more than 30 minutes ahead, the basil will oxidize and turn brown and bitter, so really do wait until close to serving time.
  • The mozzarella will weep if the tomatoes are ice-cold and the pesto is room temperature; let everything come to similar temperatures for the best texture and taste.
03 -
  • If you want to get fancy without more work, add a whisper of aged balsamic vinegar drizzled around the plate before adding the skewers; it adds depth without demanding attention.
  • Toast your pine nuts in a dry skillet for two minutes before using them; it transforms them from pleasant to genuinely memorable and only takes as long as it takes to heat the pan.
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