Summer has been a little bit hectic so far. We took a trip to Poland to handle some business but to also be with family. It was a good but quick 5 days! Each day, I thought about the garden a little and was curious to see what was growing. I was also daydreaming about what type of recipes I could post that would be summer favorites and easy to prepare for a crowd.
The whole point of blogging for me, is to introduce you all to fresh ways to prepare food, right out of your own back yard. I feel like the beauty of food has been lost at times and so over processed! I like to bring things back to a more simple time. Hey, it’s easier for us to make too and rustic food is easy and delicious.
I’d love to share a simply made pesto dish. Basil is coming in HOT right now in the garden, so we are making use of it.
Pistachio Shrimp Pesto
For the pesto:
- 2 cups of basil, stems removed
- 1 cup of kale, stems removed
- 1/3 cup shelled pistachios
- 2 cloves of fresh garlic
- Juice of 1 lemon, freshly squeezed
- Good quality Extra Virgin olive oil
- salt and pepper to taste
For the shrimp:
- 1lb jumbo shrimp or gulf shrimp peeled and deveined
- salt, pepper
- 1 tablespoon KerryGold butter
- 1 tablespoon olive oil
- juice of 1 lemon
1.) In a large skillet, heat butter and olive oil. Add shrimp to pan and saute with remaining ingredients until shrimp is pink.
Combine shrimp and pesto with your favorite pasta. I like to use gluten free spaghetti, linguini or penne. You could also use smaller bowtie pasta and serve this cold for a picnic! Enjoy.