Fresh Home-made Pesto
2 Cups fresh basil
2 TBS pine nuts
1 TBS chopped garlic
2 TBS grated parmesan cheese
Extra virgin olive oil
Salt & Pepper to taste
Put all ingredients except olive oil into a small food processor and chop until finely chopped. add 3 TBS of Olive oil to start and blend well. keep adding until you get a loose concistancy and looks like this...
It should look almost like a sauce and not a paste and should run off your spoon.
for the Shrimp skewers you will need large shrimp. they work best. Also, summer squash and zucchini. I sliced the squash/zucchini into flat pieces like lasagna noodles and seasoned them with garlic and onion seasoning and salt and pepper.
Skewer the shrimp so they are easy to handle on the grill.
Let the grill heat up and oil the grates and place the vegetables on the grill and sear for 5 minutes, turn the vegetables and place the shrimp skewers on the other end of grill...once the shrimp are pink on the bottom turn and then coat the cooked side with pesto
Pull the shrimp and vegetables off to plate...
When thinking about plating if you want to impress your family and friends think center of the plate. This means to stack layers of food...starch, vegetables and protiens on top with a sauce etc. garnish with fresh herbs and drizzle a little sauce around the plate.
Yum! I am going to try this very soon.
ReplyDeleteI tried this with shrimp, onions, colored peppers and pasta. It was amazing! Thanks for the idea. I had no idea how well shrimp and Pedro went together.
ReplyDeleteThanks Deb, This pesto is very versitile and can go with so many things from pasta, bruschetta, atop many proteins like chicken, seafood, fish or on a sandwich as a spread topping like on a turkey sandwich on a Ciabatta roll or grilled chicken with melted Havarti cheese etc. The ideas are endless!,
ReplyDelete