Bocconcini, Olive And Cherry Tomato Skewers With Pesto - cooking recipe

Ingredients

60 g finely grated parmesan cheese
120 g roasted pine nuts
3 clove garlic, crushed
375 ml extra virgin olive oil
120 g firmly packed fresh basil leaves
24 None cherry tomatoes, halved
48 None baby bocconcini (baby mozzarella cheese)
48 None seeded green olives

Preparation

Blend or process parmesan, nuts, garlic and half of the oil until combined. Add basil and remaining oil; process until almost smooth. Transfer pesto to serving bowl.
Thread one tomato half, one bocconcini and one olive onto each toothpick.
Serve skewers cold with pesto.