Shrimp with Mixed Herb Pesto

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

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

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

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Prep Time 15 mins

Course Condiment

Cuisine Italian

Servings 4 people

Equipment

• Food processor

Ingredients

  

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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

Instructions

 

• 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 tasted baguette.

Video

Keyword basil, herb, herb pesto, homemade pesto, mint basil pesto, pesto, pistachio, pistachio pesto, quick, shrimp with mint basil pesto, summer

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