We have a little herb garden growing in a pallet in our back yard and the basil is doing quite well! So much so I needed to trim it and do something with the leaves.
Well, that was an easy decision ~ Pesto!
Randy said he didn’t like pesto when we first met and I haven’t really made it except to use on pizza, so I asked if he’d give it a try.
He said he would so I got busy with dinner!
Traditionally pesto is made with pine nuts, but I didn’t have any on hand so I went with walnuts and it was yummy.
It coats the dish nicely bringing the shrimp and zucchini noodles together.
I’m getting hungry just thinking about this dish….
So ~ let’s get to it!!
| Prep Time | 15 minutes |
| Cook Time | 15 minutes |
| Servings |
people
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- 1 lb shrimp peeled and deveined
- 2 zucchini spiralized and trimmed
- 1 1/4 cups basil leaves
- 1/2 cup parmigiano reggiano grated
- 1/8 cup walnuts
- extra virgin olive oil
- 1 small garlic clove peeled
- Salt
- Pepper
- Garlic Powder
Ingredients
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|
- In a food processor, add basil leaves, Parmigiano Reggiano cheese, walnuts, garlic clove and a pinch of salt. Start the food processor and slowly drizzle in olive oil until the pesto reaches a nice consistency. Let the processor go for a couple of seconds longer and then set aside.
- In a large non-stick pan, add 1 tbs of olive oil and heat over medium heat.
- Season the shrimp with salt, pepper and garlic powder and add to pan. Cook about 3-5 minutes per side or until done. Remove the shrimp from pan.
- Add in zucchini noodles and cook for about 5 minutes, test a noodle for your desired doneness.
- Add pesto into the pan and stir to coat the noodles.
- Evenly distribute the pesto noodles in a bowl and top with shrimp
- ~Enjoy!
Many grocery stores carry veggie noodles in the produce section if you don't have a spiralizer.
If you don't have a food processor you can use a blender to make the pesto.
Chicken would be a great substitute if you don't eat shrimp.