I'm crazy about classic pesto; I absolutely love it and make it all the time in Summer, when basil is in season. However, after enjoying mint pesto with lamb chops, I've been really into mint pesto, too. When I came across this recipe for shrimp with mint pesto, I knew I had to make it. The thick pesto is wildly creamy, thanks to the addition of feta and parmesan cheese.
It was so delicious that I used the leftover pesto as a dip with crackers the following day! It's great with perfectly plump broiled shrimp and would be divine tossed with pasta or spread on crostini. Although the original Bon Appétit recipe serves the shrimp on rosemary skewers, rosemary was expensive at my local market, so I skipped this step. To give mint pesto a try, check out the technique after the break.
Mint pesto Serves 6-8.
1/2 cup pine nuts, toasted
3 garlic cloves, peeled
2 tablespoons (packed) feta cheese
2 tablespoons (packed) Parmesan cheese
1 tablespoon coarsely chopped jalapeño chile
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups (packed) fresh mint leaves
2 tablespoons fresh lemon juice
1/3 cup extra-virgin olive oil
24 large uncooked shrimp (about 2 pounds), peeled, deveined, tails left intact
2 tablespoons olive oil
2 garlic cloves, minced
1 tablespoon chopped fresh parsley
3 tablespoons fresh lemon juice