Caprese Skewers with Pesto (Printable)

Tomatoes, mozzarella, and basil threaded with a zesty pesto drizzle for a fresh summer appetizer.

# What You Need:

→ 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

# How To Make It:

01 - Thread one cherry tomato, one mozzarella ball, and one basil leaf onto each skewer in sequence. Arrange the assembled skewers on a serving platter.
02 - In a food processor, combine basil leaves, pine nuts, garlic clove, and Parmesan cheese. Pulse until finely chopped into a coarse mixture.
03 - With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth consistency. Season with salt and freshly ground black pepper to taste.
04 - Drizzle the prepared pesto over the assembled skewers immediately before serving to maintain optimal texture and appearance.

# Expert Tips:

01 -
  • They come together in under fifteen minutes, which means you can make them while guests are arriving instead of stressing in the kitchen beforehand.
  • The combination of warm tomato, cool mozzarella, and that herby pesto bite tastes restaurant-quality but doesn't require any cooking skills whatsoever.
  • You can assemble them hours ahead and just drizzle the pesto at the last moment, so they're perfect for when you need to juggle multiple dishes.
02 -
  • Don't make the pesto more than an hour or two ahead of time, because even when stored carefully, the basil oxidizes and turns from vibrant green to a dull olive color—it still tastes fine, but it loses that stunning visual appeal that makes these skewers special.
  • If your mozzarella balls come straight from the refrigerator, let them sit out for five minutes before assembling because cold mozzarella tastes slightly rubbery and doesn't have the same creamy texture as room-temperature cheese.
03 -
  • If your basil ever tastes slightly peppery or hot when you bite into it, that means it's starting to flower—snip off the top part of the plant and use the younger leaves instead for that fresh, mild flavor.
  • The secret to pesto that tastes balanced is tasting it before you're completely done; most people over-salt or under-salt, and a quick taste on the tip of your pinky changes everything about how the final dish comes together.
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