Watermelon Mint Feta Skewers - Cooking Like Kate

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

In a food processor, combine fresh mint leaves, basil leaves, toasted pine nuts, garlic, lemon juice, and red pepper flakes.
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
Pulse until the ingredients are roughly chopped.
With the processor running, slowly drizzle in olive oil until the pesto becomes smooth. Season with salt and pepper to taste.
1/4 cup extra virgin olive oil, Salt and pepper to taste
Add water, one tablespoon at a time, to achieve your desired consistency.
Water

Using a vegetable peeler, peel long ribbons of cucumber along the length of the cucumber. Rotate the cucumber as you go to create uniform ribbons. You can also just cut cucumber cubes for something quick and easy.
1-2 cucumbers
Cube the watermelon and feta cheese into bite-sized pieces.
2 cups watermelon, 1 cup feta
Thread a cube of watermelon, followed by a cube of feta, and a cucumber ribbon onto each skewer.
Repeat until all skewers are filled.
Drizzle the mint pesto over the skewers just before serving.
Arrange on a serving platter and enjoy immediately for the freshest taste.

For a fun twist, try using different fruits like cantaloupe or honeydew in place of watermelon.
If you're short on time, pre-packaged mint pesto or store-bought feta work as convenient shortcuts.
Adjust the level of spice in the pesto by adding more or less red pepper flakes, depending on your preference.
To prevent the skewers from splintering, soak wooden skewers in water for 10 minutes before using.
These skewers are best served fresh, but leftovers can be stored in the fridge for up to 2 days—just keep the pesto separate to preserve its flavor.