Watermelon Feta Skewers - Cooking Like Kate

Watermelon Feta Skewers with cucumbers and a mint pesto on top of a wood cutting board

Ingredients

For the mint pesto

1 cup fresh mint leaves packed, plus more for garnishing (optional)
1 cup fresh basil leaves packed, plus more for garnishing (optional)
1/4 cup toasted pine nuts
1 garlic clove minced
2 tbsp lemon juice freshly squeezed
1/4 tsp red pepper flakes (optional, adjust to taste)
1/4 cup extra virgin olive oil
Salt and pepper to taste
Water as needed for preferred consistency

For the watermelon feta skewers

2 cups watermelon cubed
1 cup feta cubed
1-2 cucumbers sliced into ribbons (use a peeler or cut by hand) or chopped into large chunks

Instructions

For the mint pesto

In a food processor, combine the fresh mint leaves, fresh basil leaves, toasted pine nuts, minced garlic, lemon juice, and optional red pepper flakes. Pulse a few times to begin breaking down the ingredients.
1 cup fresh mint leaves, 1 cup fresh basil leaves, 1/4 cup toasted pine nuts, 1 garlic clove, 2 tbsp lemon juice, 1/4 tsp red pepper flakes
With the food processor running, gradually drizzle in the extra virgin olive oil in a steady stream. Continue blending until the mixture is well combined and forms a smooth paste.
1/4 cup extra virgin olive oil
Stop the food processor and scrape down the sides if necessary. Taste the pesto and season with salt and pepper according to your preference.
If you'd like a smoother or thinner consistency, you can add water, a tablespoon at a time, and blend until you achieve the desired texture.
Once the mint pesto reaches your preferred consistency and taste, transfer it to a jar or airtight container and set aside.

For the watermelon feta skewers

Follow the Mint Pesto recipe provided earlier. Once prepared, set the mint pesto sauce aside.
Cut the watermelon into bite-sized cubes. You can use a melon baller or knife to create uniform pieces. Cut the feta cheese into similar-sized cubes or crumble it into large pieces, depending on your preference.
2 cups watermelon, 1 cup feta
Take a small skewer or toothpick and thread a watermelon cube onto it. Follow with a piece of feta cheese, placing it next to the watermelon. Add a fresh mint leaf, basil, or cucumber if desired. Repeat the process, alternating watermelon, feta, and any other ingredients you want to include until the skewer is filled.
1-2 cucumbers
Once your skewers are assembled, place them on a serving platter or dish. Using a spoon or a small piping bag, drizzle the prepared Mint Pesto Sauce over the watermelon and feta skewers. You can also serve the mint pesto sauce in a small bowl on the side for dipping.
For an extra touch of freshness, garnish the skewers with a few whole or torn mint leaves. Arrange the skewers on a serving platter and present them to your guests or enjoy them all by yourself!

Notes

The mint pesto can be stored in the refrigerator for up to a week, or you can freeze it in ice cube trays for longer storage if using later.

Encourage your guests to dip the skewers into the mint pesto sauce for an extra layer of taste. The cooling mint, zesty lemon, and nutty pine nut flavors will perfectly complement the sweetness of the watermelon and the creaminess of the feta.

If using cucumber ribbons, place them on a separate plate and sprinkle with salt and allow to sit for a few minutes. This will help to make them more bendy without snapping. Rinse well in sink to remove the salt once done.

Nutrition