Friday, July 29, 2011

Yummy Easy Shrimp Pesto

This recipe was so easy and so healthy! (And so yummy!)

The pesto can be frozen for later use...because the recipe makes plenty!

Cara's Pesto

4 cups loosely packed basil leaves
2 cloves garlic
3/4 cup olive oil
1 cup walnuts (or pine nuts)
4 T lemon juice
2 t salt
5 oz grated parmigiana cheese

Mix together in food processor until smooth.

To serve my dish I cooked whole wheat pasta and added pesto to it until it was coated.  Then I topped it with peas, mushrooms, and shrimp I had sauteed in olive oil and red pepper flakes.  Yum!

And knowing that my basil was grown locally in a hydroponics system makes it more exciting! (Dible Diversified Agriculture)

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