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Easy Mini Caprese Skewers Recipe with Fresh Homemade Pesto

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These bite-sized Caprese skewers are drizzled with vibrant homemade pesto, making a quick, fresh, and crowd-pleasing appetizer perfect for parties or snacks.

Ingredients

Scale
  • 20 cherry tomatoes, ripe and firm
  • 20 fresh mozzarella balls (bocconcini), small size, drained well
  • 20 fresh basil leaves, whole and vibrant
  • For the homemade pesto:
  • 2 cups fresh basil leaves, packed
  • 1/3 cup extra virgin olive oil (about 2.7 fl oz)
  • 1/3 cup grated Parmesan cheese (about 1.1 oz)
  • 1/4 cup pine nuts (about 1 oz), toasted lightly
  • 1 large garlic clove, peeled
  • 1 tablespoon fresh lemon juice (optional)
  • Salt and freshly ground black pepper to taste
  • About 20 bamboo skewers or toothpicks

Instructions

  1. Toast the pine nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently until golden and fragrant. Let them cool.
  2. In a food processor, combine the fresh basil leaves, cooled pine nuts, grated Parmesan, and garlic clove. Pulse several times to chop.
  3. While the processor is running, slowly drizzle in the olive oil until the mixture is smooth but still a bit textured. Scrape down the sides as needed.
  4. Add lemon juice if using, then season with salt and pepper to taste. Give it one last pulse.
  5. Drain the bocconcini well on a paper towel to avoid watery skewers.
  6. On each bamboo skewer or toothpick, thread one cherry tomato, one mozzarella ball, and a small basil leaf. Repeat with all ingredients.
  7. Use a small spoon or brush to lightly coat each skewer with the fresh homemade pesto. Don’t drown them — just enough to add flavor and shine.
  8. Arrange the skewers on a serving platter and, if desired, sprinkle with extra grated Parmesan or a pinch of cracked black pepper for presentation.

Notes

Toast pine nuts carefully to avoid burning. Do not over-process pesto; keep it slightly chunky. Drain mozzarella thoroughly to prevent soggy skewers. Thread ingredients tightly to keep skewers intact. Add pesto sparingly to avoid overpowering flavors. Pesto can be made a day ahead and stored with a thin layer of olive oil to prevent browning. Stir in olive oil if pesto thickens after refrigeration.

Nutrition

Keywords: Caprese skewers, mini Caprese, homemade pesto, appetizer, party snack, easy recipe, fresh basil, mozzarella, cherry tomatoes

Find it online: https://ariaappetite.com/easy-mini-caprese-skewers-recipe-with-fresh-homemade-pesto-step-by-step/