- 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
- 1 pound cherry tomatoes
- 8 ounces ciliegine mozzarella balls
- 1 cucumber, peeled and diced
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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.
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Assemble skewers with tomato, mozzarella, and cucumber alternating.
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Serve caprese skewers with pesto for dipping.
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.