Pregnancy Friendly Basil Pesto Caprese Skewers

Total time20 min

Prep time20 min

Cook time0 min

Pregnancy Friendly Basil Pesto Caprese Skewers

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Ingredients

6 servings

For the pesto

¼ cup garlic-infused olive oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)Culinary Tours Garlic Infused Spanish Extra Virgin Olive Oil Good & Gather Garlic Infused Extra Virgin Olive Oil Frederik's by Meijer Extra Virgin Garlic Infused Olive Oil
Frederik's by Meijer Garlic Infused Extra Virgin Olive Oil
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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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