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Shrimp With Pesto
Ingredients
- 1 pound raw shrimp, peeled
- 1 cup of loosely packed basil leaves
- 3 cloves garlic, peeled and coarsely chopped
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons pine nuts
- 2 tablespoons freshly grated Parmesan cheese, plus more for serving if desired
- 1/3 cup fresh-pressed extra virgin olive oil, plus more for serving if desired
- Kosher or sea salt
- Freshly ground black pepper
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Directions
- Boil the shrimp for 3 minutes, or until they turn pink.
- Drain, rinse under cold water to stop the cooking, and transfer to a large bowl.
- Place the basil, garlic, lemon zest, lemon juice, pine nuts, and cheese in a blender or food processor and pulse until the mixture is finely chopped.
- With the machine running, slowly add the olive oil and process until the pesto is emulsified. If it’s too thick, add more oil, one tablespoon at a time.
- Season with salt and pepper to taste.
- Pour desired amount over the shrimp—you may not need it all, and toss to coat.
- Sprinkle with additional cheese and a drizzle of olive oil at the table.
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