These bocconcini, green olives, cherry tomatoes and pesto brochettes are perfect for a simple and colourful aperitif and can be made in no time!
Start by making the pesto. Mix together 40 g grated parmesan, 80 g pine nuts, 1 garlic clove, 250 ml extra virgin olive oil and 100 g basil leaves. Pour the pesto into a small bowl.
Assemble half a cherry tomato, one bite-sized bocconcino and a pitted green olive on a small wooden stick and serve with the pesto dip. Simply delicious!