Tomato Mozzarella Skewers with Radish Leaves Pesto

Remove the mozzarella balls from the brine and drain. Put them in a bowl with the cocktail tomatoes and season with salt and pepper. Pour olive oil and lime juice over them and mix gently. For the pesto, toast the pine nuts in a frying pan until golden brown, without adding any fat. Roughly chop the garlic. Clean the radish leaves, wash, spin dry and cut into strips. Blend the pine nuts with the garlic, radish leaves and olive oil until a homogeneous paste is obtained. Season the radish leaf pesto with salt and pepper. Drain the marinated tomatoes and mozzarella balls and place them alternately on skewers. Serve with the radish leaf pesto.

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