Caprese Skewers with Pesto (Printable)

Juicy tomatoes, creamy mozzarella, and fresh basil on skewers with a zesty pesto drizzle.

# 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 sequence. 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 pepper to taste.
04 - Drizzle the prepared pesto over the assembled skewers immediately before serving.

# Expert Tips:

01 -
  • No cooking required means you can make this while guests are actually arriving, without stress or sweat.
  • It tastes like summer in every bite, and somehow feels fancier than the five minutes it takes to assemble.
  • The pesto drizzle transforms grocery store tomatoes into something that feels intentional and special.
02 -
  • Never add the pesto until the last moment before serving, or it'll make the tomatoes weep and turn everything soggy and sad.
  • If your pesto looks too thick, you didn't add enough oil, and it'll taste bitter instead of balanced—thin it with a tiny bit more olive oil and it'll come back to life.
03 -
  • Toast your pine nuts just before making the pesto so their warmth releases their flavor; toasted ahead of time they lose their brightness and taste stale.
  • If you don't have a food processor, a mortar and pestle works beautifully and feels more intentional—the pesto tastes handmade because it actually is.
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