Are you looking something super quick, super easy and super delicious? Look no more! Whip up some home-made pesto or if you are like me and have pesto in the freezer it is even quicker! I ran out of pesto over the winter and determined not to be in that predicament ever again I planted a lot of basil in the garden this year and have made a gallon bag full of pesto already this summer. I freeze it into ice-cube trays and then put it into freezer bags. I will not ever, ever buy pesto in a jar ….. bleh!
Load up the skewers with shrimp and veggies and brush pesto over the shrimp. I added red pepper and green onion. On a preheated grill these will not take much more than 5 minutes – you do not want to over-cook shrimp … cook just until they turn pink and are no longer opaque.
Pesto alla Genovese
1 1/2 cups fresh basil leaves (packed)
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup freshly grated Parmigiano-Reggiano
2 tablespoons pine nuts or walnuts, toasted
1 teaspoon minced garlic
1/2 cup extra-virgin olive oil
In the bowl of a food processor, combine the basil, salt, and pepper and process for a few seconds until the basil is chopped. Add the cheese, pine nuts, and garlic and, while the processor is running, add the oil in a thin, steady stream until a mostly smooth sauce is formed. Transfer pesto to a bowl and set aside. (Note: Pesto may be made 1 day in advance and kept, refrigerated, in an airtight container, until ready to use. If making in advance, be sure to cover the top of the pesto with a thin layer of olive oil to prevent the pesto from darkening. Pesto may also be frozen in the same manner in small quantities for use at a later date.)
Pesto Recipe – Source: foodnetwork