Shrimp with Mixed Herb Pesto

I grew a variety of herbs this spring through summer and had abundant result with them. I had lots of mint and basil to use up, so I made a very delicious mixed herb pesto with them and pleased with the result.

Mixed herbs, such as mint & basil, make very tasty pesto. I added some toasted pistachio nuts this time and it was fantastic. I served with grilled shrimp and crusty bread. So delicious! 

Shrimp with Mint Basil Pesto

Holly Ford

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Ingredients

  

• 1 cup packed mint leaves
• 1 cup packed basil leaves
• 2 garlic cloves
• 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 garlic clove cut in half
• 1 lb shrimp
• 1 tbsp olive oil

Instructions

 

• Put herbs, garlic, pistachio, Parmesan cheese in a food processor and pulse until chopped. Drizzle oilve 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 tasted baguette.