Notes: This bocconcini tomato skewer appie was drizzled with pesto, very delicious and easy to snack on. It was served at Wordcamp Vancouver 2013 afterparty at the Rogue Kitchen and Wetbar
There are so many variations, beautifully laid out by in Pesto, Many Ways. Here is the version I made
Difficulty: Easy Makes about 1 cup
Ingredients
8 small Bocconcini, cut in bite sized pieces
8 Cherry tomatoes cut into bite sized pieces
Skewers (satay type skewers will work)
Pesto
Regiano cheese, grated, 26 grams
1 large clove of garlic, minced
1 lemon, juice and zest
1 tbsp tomato paste
1/4 cup of pecans, lightly toasted
1 handful of basil
1 handful of parsley
1/4 – 1/2 cup olive oil
Salt and fresh ground pepper to taste
Directions
Place all the ingredients, except the oil in a food processor. Then drizzle olive oil while the food processor is running. If you don’t have a spout, put it in last.
Add more oil or water to thin the pesto.
Thread 1 piece of tomato and cheese on each skewer. Drizzle with pesto.
Source: Loveandlemons.com