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Shrimp with Mixed Herb Pesto
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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.

Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 4 people
Course: Side Dish, Main Course, Condiments
Cuisine: American

Ingredients

  • 1 cup mint leaves packed
  • 1 cup basil packed leaves
  • 2 clove garlic
  • 1/2 cup pistachio nuts toasted
  • 1/2 cup Parmesan Cheese grated
  • 1/2 cup olive oil
  • salt to taste
  • black pepper to taste
  • 1 baguette thinly sliced, French
  • 1 clove garlic cut in half
  • 1 lb Shrimp
  • 1 tbsp olive oil

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. 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.