Sally's Recipe Of The Week: Basil Pesto Shrimp

Basil Pesto Shrimp
Serves 2

I have so much basil and oregano! I can't keep up with it so I decided, PESTO! I always have nuts in the freezer and a brick of Parmesan cheese in the fridge.

So here is what you will need, and note this pesto would be great on grilled chicken or fish or just tossed with some pasta.

A bunch of fresh basil, about 1/2 packed cup
2 sprigs of fresh oregano, watch out and don't use too much it will overpower the basil
1/4 cup Parmesan cheese cut into chunks
1/4 cup walnuts
Salt, pepper and olive oil
AND........

Shrimp! About 16 to 20 peeled, de-veined large shrimp with tails intact.

I'm going to skewer and grill the shrimp so I'm soaking my wooden skewers in water for at least 15 minutes. You don't have to grill the shrimp or even skewer it for that matter, you could easily cook it in a saute pan.

Toast the walnuts, in a dry fry pan. Keep an eye on them when you start smelling them cooking, toss them around a bit then take them off the heat.

Once the nuts cool add them into a food processor along with the basil, oregano, cheese and a pinch of salt and pepper. Since I'm using a mini processor I can't stream in the olive oil while processing so I will add about a TBS of olive oil, pulse a couple of times and add a little more until I get the consistency that I like.

Like this! You want it to be a little chunky so don't over process it. Also taste it. If it needs more salt, cheese, basil add it in.

Toss the shrimp in the pesto, you may not need all the pesto you made so don't over dress the shrimp. If you do have extra simply store it in the fridge. I like to let the shrimp sit in the pesto for about 15 minutes before grilling it. Then I skew it up and put on a hot grill pan. I grill it about 2 minutes on one side and 1 to 2 minutes on the flip side. I usually make a couple extra shrimp for "testing!"

Hope you enjoy!


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