This recipe has traditional ingredients, but you can use the proportions as a guide when you want to customize it. For a more filling dish, fold in cooked pasta, rice, or another grain, and/or a variety of bite-sized vegetables such as cherry tomatoes and steamed broccoli florets at the end.
- 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
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.
Yields 4 servings.