Caprese Salad Kebabs with Spinach-Basil Pesto

By charlotteh371

makes 3/4 cup pesto and 6 skewers

Ingredients

• 2 cups fresh spinach
• 1 cup fresh basil leaves
• 1/4 cup parm , grated
• 2 tbsp. pine nuts, toasted
• 1 tbps white wine vinegar
• 1/2 tsp kosher salt
• 1/3 cup olive oil
• 6 bamboo skewers, trimmed to 6" lengths
• 18 grape tomatoes (about 1cup)
• 18 cubes fresh mozzarella (about 4oz)

Preparation

Step 1

blanch spinach and basil in boiling water just until wilted, about 30 secs. (blanching helps retain the leaves green color). transfer to a bowl of ice water to stop the cooking; drain the leaves well and blot dry with paper towels.
blend the blanched spinach and basil with the parm, pine nuts, vinegar, and salt and in food processor. drizzle with oil while machine is running; set pesto aside.

thread skewers with tomatoes and cheese cubes. serve skewers with pesto for dipping.