This lemony pesto is also good with chicken, fish or scallops. Amazing Seafood Recipes

Joanne Weir
October 2002

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Recipe Summary test

active:
15 mins
total:
40 mins
Yield:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, toast the pine nuts over moderate heat, shaking the pan occasionally, until golden brown, about 2 minutes; let cool.

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  • In a food processor, pulse the pine nuts with the basil leaves, garlic, lemon juice, lemon zest and 6 tablespoons of the olive oil until combined. Add the Parmigiano-Reggiano cheese and pulse until smooth. Scrap the pesto into a bowl and season with salt and pepper.

  • Light a grill or preheat a cast-iron grill pan. Thread 2 or 3 shrimp on each of 6 skewers and brush with the remaining 2 tablespoons of olive oil. Season the shrimp with salt and pepper and grill over a medium-hot fire until opaque and cooked through, about 2 minutes per side. Serve the shrimp hot, with the pesto and lemon wedges.

Suggested Pairing

A Napa Valley Sauvignon Blanc with herbal and citrus notes and a hint of oak complements the pesto's lemony character as well as the sweetness of the shrimp.

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