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You are here: Home > Archives > Shrimp with Mixed Herb Pesto

Shrimp with Mixed Herb Pesto

August 27, 2020 by Holly Ford 1 Comment

 Shrimp with Mint Basil 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

Shrimp with Mint Basil Pesto

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.

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Filed Under: Archives, Main Dishes, Recipes, Western Recipes Tagged With: Basil, Mint, Pistchio, Shrimp

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Welcome to Beyond Kimchee

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I am Holly, a native Korean mother and a wife whose favorite place in the house is the KITCHEN. I hope you find lip-smackingly delicious Korean recipes and beyond in my site.

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