Breastfeeding Friendly Basil Pesto Caprese Skewers
Total time20 min
Prep time20 min
Cook time0 min
4.6(3)
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Learn more →Ingredients
6 servings
For the pesto
- ¼ cup garlic-infused olive oil
- 2 cups fresh basil leaves, packed
- 3 tbsp pine nuts
- ¼ cup parmesan cheese, finely grated
- 1 tbsp lemon juice, freshly squeezed
- ¼ tsp salt
- ¼ tsp black pepper
For the skewers
- 18 cherry tomatoes
- 18 fresh mozzarella balls (ciliegine or bocconcini), drained
- 18 fresh basil leaves
For serving
- flaky sea salt, for finishing (optional)
- extra virgin olive oil, for drizzling (optional)
Instructions
- 1
Combine the basil leaves, pine nuts, Parmesan, lemon juice, salt, and black pepper in a food processor. Pulse 8–10 times until the mixture is coarsely chopped.
- 2
With the processor running, stream in the garlic-infused olive oil in a steady pour until the pesto comes together into a loose, spoonable sauce, about 20–30 seconds. Scrape down the sides and pulse once more to incorporate. Taste and adjust salt if needed.
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