I made pesto!!! You have no idea how long I have wanted to make pesto. I was blessed with a food processor this Christmas, so I was overjoyed to give this a whirl.
For some reason I thought pesto was made with parsley…..but to my surprise when I got home to look up the recipe, it was basil. Woops.. So what the heck, I closed the recipe down and made it with parsley!! Surprisingly it turned out very nicely.
I’m not a food connoisseur or anything but it’s a thumbs up if it doesn’t need hot sauce to make it taste better.
Here is my version of Pesto Pasta with Shrimp and Tomatoes (Serving 4 people)
1 package of wholegrain pasta
2 plum tomatoes
1 tbsp minced walnuts
1 bunch parsely
3 tbsp of minced garlic
1 tbsp parmesan cheese
2 tbsp olive oil
1 tbsp olive oil
30 de-veined and shelled shrimp
1 tbsp Italian Herbs
1 tsp each cumin and cayene pepper
1 tsp lime juice
Step 1: Start Pasta – Add a package of spaghetti noodles to salted boiling water
Step 2: Prepare Pesto – Pulse walnuts in food processor until smooth. Dice parsley, removing the large stems. Add to food processor, along with garlic, parmesan cheese, salt/pepper, and olive oil. Blend and pulse until smooth. Pesto!!
Step 3: Drain Pasta – Drain pasta and let sit for a couple minutes. Add chopped tomatoes and stir in pesto.
Step 4: Cook Shrimp – Remove the tail of the shrimp if it is still there. In a frying pan, at medium heat, add olive oil and shrimp. Add Italian herbs and couple dashes of paprika and cumin. Stir and saute for about 5 minutes. Add lime juice and remove when shrimp are pink/browned. Add to bowl of pasta.
Step 5: Mix everything completely and Serve with garlic bread!
Hope this recipe suits those that are going to the grocery store to find pesto and it is SOLD out again. Quick pesto meal in less than 30 minutes. Wholesome and Healthy!