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Shrimp with Mixed Herb Pesto, from a weeknight stove
This mixed herb pesto is made with mint & basil and toasted pistachio nut. Serve with grilled shrimp and crusty toasted bread.
Mixed herb, mint & basil, pesto made with toasted pistachio nut. Serve with grilled shrimps and crusty toasted bread.
Mixed Herb Pesto
We grew a variety of herbs this spring through summer and had abundant result with them. We had lots of mint and basil to use up, so we made a savory mixed herb pesto with them and pleased with the result.
Mixed herbs, such as mint & basil, make tasty pesto. We added some toasted pistachio nuts this time and it was fantastic. We served with grilled shrimp and crusty bread. So savory!
- Yield: 4 people
- Prep: 15 minutes
- Cook: 10 minutes
- Total: 25 minutes
Ingredients
- 1 cup packed mint leaves
- 1 cup packed basil leaves
- 2 clove garlic
- 1/2 cup toasted pistachio nuts
- 1/2 cup grated Parmesan cheese
- 1/2 cup olive oil
- salt & pepper to taste
- 1 French baguette, thinly sliced
- 1 clove garlic, cut in half
- 1 lb shrimp
- 1 tbsp olive oil
Method
- Put herbs, garlic, pistachio, Parmesan cheese in a food processor and pulse until chopped. Drizzle olive oil as you pulsing and process until blended, but with a very tiny chunks of nuts remaining. Season with salt and pepper according to your taste.
- Heat a skillet over medium heat. Toast the baguette slices until the edges get browned. Remove from skillet and immediately rub with cut garlic; Set aside.
- Season the shrimp with salt and pepper. Heat olive oil in a skillet and cook the shrimp until they turn pink and cooked through. Serve with the pesto and toasted baguette.
