Print

Fresh Mini Caprese Skewer Lunchbox with Easy Pesto Drizzle

fresh mini Caprese skewer lunchbox - featured image
Print Recipe

A fresh and easy mini Caprese skewer recipe perfect for lunchboxes and picnics, featuring cherry tomatoes, mini mozzarella balls, basil, and a flavorful pesto drizzle.

Ingredients

Scale
  • 1 pint (about 300g or 10.5 oz) cherry tomatoes, washed and dried
  • 8 ounces (225g) mini mozzarella balls (bocconcini), drained well
  • 1 small bunch (about 20 leaves) fresh basil leaves, washed and patted dry
  • 3 tablespoons (45ml) extra virgin olive oil
  • 1/4 cup (30g) pine nuts, lightly toasted
  • 1 clove garlic, peeled and roughly chopped
  • 1/4 cup (25g) grated Parmesan cheese
  • 1 teaspoon (5ml) freshly squeezed lemon juice
  • Salt and freshly ground black pepper to taste
  • About 20 mini wooden skewers, approximately 4 inches (10cm) long

Instructions

  1. Toast the pine nuts in a dry skillet over medium heat for 3-5 minutes, stirring frequently until golden and fragrant. Remove from heat and let cool.
  2. In a food processor, combine toasted pine nuts, garlic, grated Parmesan, lemon juice, and a pinch of salt. Pulse to combine.
  3. Add fresh basil leaves and extra virgin olive oil to the food processor. Pulse several times until a smooth, bright green sauce forms. Scrape down the sides as needed.
  4. Taste and adjust seasoning with salt and freshly ground black pepper. Set pesto aside.
  5. Drain and dry the mini mozzarella balls on paper towels to remove excess moisture.
  6. Wash and dry cherry tomatoes and basil leaves thoroughly.
  7. Assemble the skewers by threading one cherry tomato, one basil leaf (folded if large), and one mini mozzarella ball onto each skewer. Repeat until all skewers are assembled.
  8. Place skewers on a serving tray or pack gently in a lunchbox container. Drizzle pesto lightly over the skewers or pack pesto separately for drizzling just before eating.
  9. If packing for later, keep skewers chilled until ready to eat.

Notes

Dry all ingredients well to prevent sogginess. Toast pine nuts carefully on medium heat to avoid burning. Use mini mozzarella balls for best texture and flavor balance. Assemble skewers just before packing to keep basil fresh. Pesto can be made up to 2 days ahead and stored in the fridge with a layer of olive oil on top to prevent browning. For dairy-free version, substitute mozzarella with vegan cheese balls and omit Parmesan or use nutritional yeast.

Nutrition

Keywords: Caprese skewers, mini Caprese, pesto drizzle, lunchbox recipe, easy appetizer, cherry tomatoes, mozzarella, basil, healthy snack

Find it online: https://tastytuck.com/fresh-mini-caprese-skewer-lunchbox-with-easy-pesto-drizzle-recipe/