Marinated Caprese Skewers

Marinated Caprese Skewers
  1. ½ cup chopped walnuts
  2. 1 clove garlic
  3. 2 c. basil leaves, packed
  4. 1 c. parsley leaves, packed
  5. 1 tablespoon Sicilian Lemon Balsamic Vinegar
  6. ½ cup freshly grated Parmesan cheese
  7. ½ cup California Garlic EVOO
  8. salt and pepper, to taste
  9. 12 ounces fresh mozzarella, cubed
  10. 1 pint cherry tomatoes
  11. 24 basil leaves, torn in half
  12. 2 tablespoons Traditional Style Balsamic Vinegar
  13. wooden skewers
  1. Process walnuts and garlic in food processor until finely chopped. Add basil and parsley and pulse until incorporated. Pulse in Sicilian Lemon Balsamic Vinegar and Parmesan cheese. With the lid on and motor running, stream in the California Garlic EVOO. Season to taste with salt and pepper. Press a piece of plastic wrap against the pesto which helps keep the pesto bright green. Refrigerate.
  2. To Marinate Mozzarella: Place ½ cup pesto and mozzarella cubes in a shallow bowl. Cover (press a piece of plastic wrap flush against the mozzarella) and refrigerate for at least 8 hours. Suggestions for leftover pesto: toss with cooked pasta; use as a sandwich spread; sauté with veggies; make a “green” pizza; marinate chicken
  3. To Assemble: Alternate tomato, mozzarella, basil on wooden skewer (2-3 times depending on the length of the skewer). Drizzle with Traditional Style Balsamic Vinegar and serve immediately. Enjoy!
A Twist On Olives