Mixed herb, mint & basil, pesto made with toasted pistachio nut. Serve with grilled shrimps and crusty toasted bread.

Mixed herb pesto made with mint and basil are topped over grilled shrimp.

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! 

Mint basil pesto can be stored in the freezer up to 6 months

More Shrimp Recipes

Mixed herb pesto made with mint and basil are topped over grilled shrimp

Shrimp with Mixed Herb Pesto

This mixed herb pesto is made with mint & basil and toasted pistachio nut. Serve with grilled shrimp and crusty toasted bread.
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  • 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


  • 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.
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