Caprese Skewers

From Katie Sweeney

For pesto:
1 bunch fresh basil, leaves removed from stems
2 garlic cloves
3 tablespoons pine nuts
1/4 cup finely grated parmesan cheese
3/4-1 cup extra virgin olive oil
salt and pepper, to taste
For skewers
1 pint heirloom cherry tomatoes
1 pint fresh mozzarella, chopped into small 1-inch cubes
Toothpicks, for serving

Make the pesto: Combine the first four ingredients in the bowl of a food processor. Process to combine. With the machine running, slowly add the oil in a steady stream.
Season with salt and pepper. Taste, adjust the pesto to your liking.
In a large bowl toss 1/2 cup of the pesto with the cheese.
Depending on the size of your toothpicks, skewer one cherry tomato and one piece of pesto-coated cheese. Repeat until all of the tomatoes and cheese is used. Chill or serve immediately.

Serves 10.