Ingredients
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2 cups (2¾ ounces/80 g) Arugula
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1 cup (1 ounce/28 g) Basil leavesfresh
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½ cup (2.4 ounces/70 g) pine nuts
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⅓ cup (2½ fluid ounces/80 ml) MCT oil or olive oil
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1 clove garlic, or ¼ teaspoon Garlic powder
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½ teaspoon Sea saltfine
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to taste Ground black pepper
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16 Cherry tomatoes
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16 Bocconcini mozzarella ballsMini
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16 Basil leavesplus more for garnish
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1½ to 2 Cucumberspeeled and cut into 16 (½-inch/1.25-cm) cubes
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3 ounces (85 g) prosciuttosliced into 16 pieces
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16 Kalamata olivespitted
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pine nutsfor garnish (optional)
Directions
Yield: 16 sticks (4 per serving)
You will need 16 small to medium-length wooden skewers for this fun and easy summer dish. Try it when entertaining, or enjoy it as a lunch or dinner in the garden.
Ingredients:
PESTO:
2 cups (2¾ ounces/80 g) arugula
1 cup (1 ounce/28 g) fresh basil leaves
½ cup (2.4 ounces/70 g) pine nuts
⅓ cup (2½ fluid ounces/80 ml) MCT oil or olive oil
1 clove garlic, or ¼ teaspoon garlic powder
½ teaspoon fine sea salt
Ground black pepper, to taste
16 cherry tomatoes
16 mini bocconcini mozzarella balls
16 fresh basil leaves, plus more for garnish
1½ to 2 cucumbers, peeled and cut into 16 (½-inch/1.25-cm) cubes
3 ounces (85 g) prosciutto, sliced into 16 pieces
16 pitted Kalamata olives
Pine nuts, for garnish (optional)
Directions:
- Place all the pesto ingredients in a food processor and process until smooth.
- Onto a wooden skewer, slide on a cherry tomato, a bocconcino, a basil leaf, a cucumber cube, a piece of prosciutto, and an olive. Repeat to make a total of 16 skewers and arrange the skewers on a plate.
- Dollop some of the pesto onto the skewers and decorate the plate with additional fresh basil and pine nuts, if desired. Serve with the remaining pesto.
