Mozzarella shooters with Walnut basil Pesto
Mozzarella shooters with Walnut basil Pesto are a fresh, flavorful, and elegant appetizer combining creamy mozzarella balls with a vibrant, nutty pesto made from toasted walnuts and fresh basil. Ready in under 15 minutes, these bite-sized shooters are perfect for parties, quick snacks, or light appetizers, offering balanced tastes with minimal effort and a visually appealing presentation.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 6-8 shooters
- Category: Appetizers
- Method: No Cooking
- Cuisine: Italian
- Diet: Gluten Free
Ingredients
Mozzarella Shooters with Walnut Basil Pesto Ingredients
- Fresh mozzarella balls (bocconcini or ciliegine) – quantity as desired for serving
- Fresh basil leaves – 1 cup packed
- Walnuts (lightly toasted) – 1/2 cup
- Extra virgin olive oil – 1/3 cup
- Garlic clove (minced) – 1 small clove
- Parmesan cheese (grated) – 1/4 cup
- Lemon juice – 1 tablespoon
- Salt – to taste
- Black pepper – to taste
Instructions
- Prepare the walnut basil pesto: In a food processor, combine 1 cup fresh basil leaves, 1/2 cup lightly toasted walnuts, 1 minced garlic clove, 1/4 cup grated parmesan cheese, 1 tablespoon lemon juice, salt, and pepper to taste. Pulse while slowly drizzling in 1/3 cup extra virgin olive oil until smooth yet slightly chunky. Taste and adjust seasoning as needed.
- Prepare the mozzarella: Drain the fresh mozzarella balls and pat them dry with paper towels to remove excess moisture. If the balls are large, cut them into bite-sized pieces for easier layering in the shooters.
- Assemble the shooters: In small serving glasses or shot glasses, spoon a layer of walnut basil pesto, then place one or two mozzarella balls on top. Repeat layers if glasses are tall enough, finishing with a drizzle of pesto and a fresh basil leaf for garnish.
- Chill briefly: Refrigerate the assembled shooters for about 15 minutes to allow flavors to meld and pesto to firm slightly (optional but recommended for best flavor).
Notes
- Choose fresh mozzarella for its moist, tender texture to enhance creaminess.
- Lightly toast walnuts to intensify their flavor before making the pesto.
- Use a high-quality, fruity extra virgin olive oil for a richer pesto.
- Prepare pesto close to serving to keep its bright green color and fresh taste.
- Add lemon juice gradually and taste to avoid overpowering acidity.
- Store leftover pesto and mozzarella separately in airtight containers in the refrigerator for up to 3 days.
- Freezing mozzarella shooters is not recommended as it may affect cheese texture.
- Reheating is unnecessary and not advised since they are best served cold or at room temperature.
Nutrition
- Serving Size: 1 shooter
- Calories: 150
- Sugar: 1g
- Sodium: 150mg
- Fat: 13g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 20mg
Keywords: mozzarella shooters, walnut basil pesto, appetizer, party food, gluten free, easy snack, fresh pesto, bite-sized appetizer