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In a food processor, add the pine nuts, garlic and Fustini’s Garlic Olive Oil and process until smooth. Add the basil leaves and pulse to chop. With the processor running, add the Fustini’s Basil Olive Oil. Pulse the cheese into the pesto and season with salt and pepper.
Place the mozzarella pieces into a bowl and add the pesto. Carefully mix the pesto and mozzarella taking care to not break the mozzarella up, but to expose all surfaces of the cheese to the pesto. Cover with plastic wrap, pressing the plastic onto the surface of the marinated cheese. Let stand overnight.
Take a piece of marinated mozzarella and wrap it in a basil leaf. Stick a toothpick through the package and into the half of the grape tomato. Continue until all skewers are made. Serve with the Fustini’s Basil Olive Oil, Fustini’s Garlic Olive Oil, and Fustini’s Riserva Balsamic Vinegar for dipping.
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