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

Shrimp with Mixed Herb Pesto

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This mixed herb pesto is made with mint & basil and toasted pistachio nut. Serve with grilled shrimp and crusty toasted bread.
Course Condiment, Main Course, Sauce, Side Dish
Cuisine Western
Keyword basil, herb, herb pesto, homemade pesto, mint basil pesto, pesto, pistachio, pistachio pesto, quick, shrimp with mint basil pesto, summer
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Servings 4 people
Author Holly Ford


  • 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.