Recipes Discovered – Recipes

Read my review of this recipe.

Ingredients:

• 1/2 cups lightly packed fresh mint leaves
• 3/4 cup lightly packed fresh basil leaves
• 1/4 cup pine nuts, toasted
• 2 garlic cloves
• 1/4 cup olive oil
• 2 tablespoons freshly grated Parmesan
• Salt and freshly ground black pepper
• 2 pounds uncooked jumbo shrimp, peeled and de-veined
• 1 tablespoons extra-virgin olive oil

Directions:

Blend the mint, basil, pine nuts, and 1 garlic clove in a food processor until finely chopped. With the machine running, gradually add 1/4 cup of olive oil (or chicken stock – see substitutions), processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper. Pesto can be made up to 3 days in advance.

Toss the shrimp with the extra-virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again. Mince the remaining garlic clove. Heat a heavy large skillet over medium high heat. Add the garlic and saute for 30 seconds. Add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat. Transfer the shrimp to a platter and serve.

Serves 6.

Nutrition:

Substitutions:

For the healthier pesto, it can be made with all olive oil, all chicken stock, or a combination of the two.

Pairs well with Linguine with Butter, Pecorino, Arugula, and Black Pepper.

Recipe adapted from Giada De Laurentiis.