Caprese Skewers with Pesto (Printable)

Juicy tomatoes, creamy mozzarella, and basil skewered with a zesty homemade pesto drizzle.

# 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 Steps:

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 food 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 Suggestions:

01 -
  • Ready in 15 minutes flat, which means you can stop stressing about appetizers and actually enjoy your guests.
  • The pesto tastes homemade in a way store-bought versions simply can't match, and people always ask if you made it yourself.
  • No cooking required means your kitchen stays cool during summer entertaining, and everything tastes bright and fresh.
02 -
  • Never make the pesto more than a few hours ahead—basil oxidizes and darkens, losing its bright green color and fresh taste.
  • If your pesto looks too thick when you're done, a squeeze of lemon juice loosens it up and adds a subtle brightness that ties everything together.
03 -
  • A tiny drizzle of aged balsamic vinegar over the top adds a sweet-tart complexity that makes people pause and ask what you did differently.
  • If anyone needs a nut-free version, sunflower seeds swap in perfectly for pine nuts and bring their own subtle earthiness to the pesto.
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