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Easy Mini Caprese Skewers Recipe with Homemade Pesto Dipping Sauce

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These mini Caprese skewers combine juicy cherry tomatoes, fresh mozzarella, and basil leaves, served with a vibrant homemade pesto dipping sauce. Perfect for quick snacks, parties, or light lunches, they offer a fresh and indulgent bite-sized Italian flavor experience.

Ingredients

Scale
  • 20 cherry tomatoes
  • 20 fresh mozzarella balls (bocconcini)
  • 20 fresh basil leaves
  • 20 wooden skewers or toothpicks (about 3 inches long)
  • For the pesto dipping sauce:
  • 2 cups packed fresh basil leaves
  • 1/4 cup toasted pine nuts
  • 1/2 cup grated Parmesan cheese
  • 1 large garlic clove, minced
  • 1/2 cup extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • Salt and black pepper to taste

Instructions

  1. Prepare the pesto dipping sauce: In a food processor, combine 2 packed cups of fresh basil leaves, 1/4 cup toasted pine nuts, 1/2 cup grated Parmesan cheese, and 1 minced garlic clove. Pulse a few times to chop.
  2. With the processor running, slowly drizzle in 1/2 cup of extra virgin olive oil until the pesto reaches a smooth, spreadable consistency. Stop and scrape down the sides as needed.
  3. Add 1 tablespoon of fresh lemon juice, then season with salt and freshly ground black pepper to taste. Pulse a few more times to combine. Taste and adjust lemon or salt if needed. Set aside.
  4. Prepare the skewers: If cherry tomatoes are large, halve them; otherwise, leave whole.
  5. On each wooden skewer or toothpick, thread one cherry tomato, one fresh basil leaf (folded if large), and one mozzarella ball. Repeat until all skewers are assembled (approximately 20 skewers).
  6. Arrange the skewers on a serving platter and place the pesto dipping sauce in a small bowl alongside.
  7. Serve by encouraging guests to pick up a skewer and dip it lightly into the pesto for a fresh burst of flavor.

Notes

Toast pine nuts for 3-4 minutes in a dry skillet to enhance flavor. Pat mozzarella dry to avoid watery skewers. Keep pesto and skewers separate if preparing ahead to prevent sogginess. Pesto keeps up to 3 days refrigerated. For nut-free pesto, substitute pine nuts with toasted sunflower or pumpkin seeds. For dairy-free pesto, omit Parmesan and add nutritional yeast.

Nutrition

Keywords: mini caprese skewers, pesto dipping sauce, appetizer, Italian, easy recipe, party food, finger food, fresh mozzarella, cherry tomatoes, basil

Find it online: https://cookluma.com/easy-mini-caprese-skewers-recipe-with-homemade-pesto-dipping-sauce/