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Mozzarella Sticks with Pesto Dipping Sauce

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Ingredients

2 cups (2¾ ounces/80 g) Arugula
1 cup (1 ounce/28 g) Basil leaves fresh
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 Sea salt fine
to taste Ground black pepper
16 Cherry tomatoes
16 Bocconcini mozzarella balls Mini
16 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 Kalamata olives pitted
pine nuts for garnish (optional)

Nutritional information

43g
Fat
17.5g
Protein
7.5g
Carbs
2g
Fiber
484
Calories

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Mozzarella Sticks with Pesto Dipping Sauce

Dessert

Features:
    • Medium

    Ingredients

    Directions

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    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.

    Pooja

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