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Pesto marinated mozzarella balls

These pesto marinated mozzarella balls are lovely nibbles which re perfect for parties, picnics or as an appetizer. Alternatively, you can use them in toasted sandwiches, such as ciabatta and panini or add them to pasta, salads, pizzas, puff pastry tarts, stuffed meats and veggies etc.
Print Recipe
Prep Time 10 minutes
Resting Time 4 hours
Total Time 10 minutes
Servings: 4 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 pack mozzarella pearls
  • 1 lemon juiced
  • ½ lemon zested
  • 1 garlic clove minced (optional)
  • 1 pinch chilli flakes optional
  • 1 Tbsp olive oil
  • 2 Tbsp green pesto
  • 1 small handful of basil leaves
  • Salt & pepper

Method
 

  1. In a small blender, mix the pesto, lemon juice, olive oil, basil, the optional garlic or chilli flakes and salt & pepper. Blitz for a few seconds until you get a coarse paste. Taste and adjust it to your liking.
  2. Transfer the mixture to bowl.
  3. Drain the water from the mozzarella balls then add them to the bowl.
  4. Toss well, until each ball is covered well with the pesto.
  5. Add some more olive oil if you think it’s too dry.
  6. Refrigerate for at least 8 hours before serving.
  7. If you're serving the balls as nibbles or appetizer, remove them from the fridge about an hour before serving, allowing the marinade to come to room temperature.