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Summertime and the living is easy…right? Kinda. It’s been pretty busy over here actually! But these caprese skewers with Thai basil pesto are an easy way to get a few delicious vegetables into my diet. Not that it’s usually a problem.
Between travel, work, and diving into a few other side projects, there’s been a lot going on. Easy, quick meals and snacks are a must! I’m the kind of person that gets tired of take out and eating out at home and on vacation. So the ingredients for these caprese skewers are really great to have on hand at any time.
Plus, there’s nothing better in summer than delicious tomatoes, spicy sweet basil, and soft creamy fresh mozzarella. It’s such a great combo. Caprese salads exist for a reason, right? I added a few crisp, juicy cucumbers to the mix and swapped in Thai basil for Italian sweet basil.
To be honest, the basil swap was largely a result of the EPIC amounts of Thai basil at the farmer’s market that week. Like, 5 bunches for $1.00 epic. I gave it a whirl with a traditional pesto recipe over pasta. It turned out pretty good! Less discerning palates may not even be able to taste the difference…
However, since I had thai basil on hand, I wanted to play with a less traditional pesto recipe (besides this arugula pesto). Speaking of having basil on hand, how do you store it? I trim the ends, plop them a cup of water, and leave the basil on the countertop until I need it. Usually use it up in a day or two. Between pesto and caprese skewers or salads or sandwiches, it doesn’t last long. Sometimes though, in the case of this thai basil, it starts to sprout roots. So this time, I kept it in water and will soon be transplanting my thai basil into a pot of soil.
Anyway, back to these caprese skewers and this thai basil pesto. Here’s why I think you should make this recipe:
- Skewers are fun!
- Dipping skewers is even more fun!
- You’re probably submerged in cherry tomatoes from someone’s garden.
- Cucumbers are refreshing and delicious.
- Pesto is a magical sauce made into a dip.
- This Thai basil dip is pretty much pesto meets curry magic.
Are you excited yet? If you’re looking for other appetizer recipes, you can always check out this pintxo party menu. These skewers would be the perfect addition!
Caprese Skewers with Thai Basil Pesto Dip
Ingredients
Thai basil pesto
- 2 cups packed thai basil leaves
- 1/2 cup packed cilantro
- 2 whole green onions
- 3 cloves garlic, peeled
- 1 teaspoon tamari or soy sauce
- 1 1/2 tablespoon grated ginger
- 1/4 cup walnuts
- 1 whole lime, juiced
- 1/2 cup mild olive oil
Caprese Skewers
- 1 pound cherry tomatoes
- 8 ounces ciliegine mozzarella balls
- 1 cucumber, peeled and diced
Instructions
Thai Basil Pesto Dip
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In a blender or food processor, add ingredients for the thai basil pesto. Add olive oil last, as you begin pulsing the ingredients to combine.
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Process on medium high until pesto ingredients are well combined.
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Spoon pesto into a small bowl or wide mouth jar.
Caprese Skewers
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Assemble skewers with tomato, mozzarella, and cucumber alternating.
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Serve caprese skewers with pesto for dipping.
Recipe Notes
SEASONED SECRET
If you can’t find thai basil, you can use regular basil with a more traditional pesto recipe. If you're using a food processor, you may want to mince your garlic before adding it to the pesto.
If you can’t find the ciliegine mozzarella balls, you can dice fresh mozzarella to your desired size. I try to keep the cucumber, cheese, and tomatoes about the same size.
You can use toothpick skewers or longer kebab sized skewers.
VEGAN
You can skip the mozzarella in the skewers. The thai basil pesto dip is naturally vegan.
GLUTEN FREE
This recipe is naturally gluten free but be sure to use gluten free tamari instead of soy sauce in the pesto.
CHECK THE FRIDGE
You can swap the walnuts for almonds or sunflower seeds if you prefer. Roasted peanuts would also work with this caprese skewer recipe.
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