Caprese Skewers With Pesto - cooking recipe

Ingredients

1 bunch basil, leaves picked
1/2 cup grated Parmesan cheese
1/3 cup pine nuts
1 clove garlic, coarsely chopped
1/2 cup extra-virgin olive oil
10 oz vine-ripened cherry tomatoes
8 oz bocconcini (baby mozzarella)
2 tbsp olive oil
8 None skewers (soaked, if bamboo)

Preparation

Heat a grill pan on medium-high heat or preheat the grill to medium.
To make pesto, place basil, Parmesan cheese, nuts and garlic in a food processor. Pulse until well chopped. With motor running, gradually pour in oil through chute, until well combined and smooth.
Thread tomatoes and bocconcini alternatively onto skewers. Drizzle with oil and season to taste.
Cook skewers 1-2 mins each side, until tomatoes blister slightly and cheese begins to soften. Serve drizzled with a little pesto.