Caprese Skewers with Pesto (Printable)

A vibrant combination of tomatoes, mozzarella, basil, and herbaceous pesto drizzle for a fresh, flavorful starter.

# What You'll 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.
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 black pepper to taste.
04 - Drizzle the prepared pesto over the assembled skewers immediately before serving.

# Expert Advice:

01 -
  • Takes just 15 minutes from start to serving—perfect when you're already running late but want to look like you spent hours in the kitchen.
  • The pesto smells so incredible while it's blending that your kitchen becomes a quiet celebration of fresh basil.
  • Guests always assume these are more complicated than they actually are, which feels like a small kitchen victory.
02 -
  • If you make the pesto more than 20 minutes ahead, it will darken and lose some of its brightness—this taught me to do it last, even if my timeline felt tight.
  • Don't skip tasting the pesto as you season; garlic and salt are aggressive flavors and a little goes a long way in such a simple dish.
03 -
  • Toast your pine nuts in a dry skillet for just 2-3 minutes before using them; that toasted aroma in your pesto elevates the whole thing from good to memorable.
  • Keep a bowl of water nearby while threading skewers because wet hands prevent the mozzarella from sticking and tearing your basil leaves.
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