Summer Pesto with Linguine and Grilled Shrimp

3 cups fresh basil leaves (packed)
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup freshly grated Parmigiano-Reggiano
4 tablespoons pine nuts or walnuts, toasted
2 teaspoon minced garlic
1 cup extra-virgin olive oil

In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.) Grill 1 lb. of large shrimp tossed with olive oil, salt, pepper and a dash of cayenne pepper and set aside.

Boil 4 servings of linguine (either fresh or dried) according to the package instructions. Drain and add 4 to 5 heaping tablespoons of pesto sauce (more to your taste if you like) and toss to combine. Taste for salt and pepper. Serve in pasta bowls and add grilled shrimp and enjoy!

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