Basil Pesto Shrimp

November 1, 2015


I have fresh basil coming out of my eyeballs.  There are only so many Basil Gimlets a girl can drink!  I need to make a big batch of pesto and quick.  I’ve blogged it before, my family loves shrimp.  Me, not so much,  I have already established that I don’t like shrimp in pasta dishes. Therefore I am going for “Grilled Shrimp with a Basil Pesto Sauce.”  Wish me luck.

I never knew how easy pesto was to make until I watched my friend Bobbii whip some up quickly while we were enjoying a glass of wine.  Just need the ingredients and a food processor.

My recipe for Basil Pesto is a guesstamate of ingredients.  I just added until it tasted right!


Basil Pesto Shrimp
Recipe type: Grilled
Prep time: 
Cook time: 
Total time: 
Serves: 6
This recipe was great for a weeknight (a nice night where you can grill out and enjoy wine on porch while it cooks).
  • 2 lbs of shrimp (peeled)
  • 1-2 cups of fresh basil (packed)
  • 1 clove garlic
  • 1-2 tablespoons of lemon juice (i used 1 fresh squeezed lemon)
  • ¼ cup of parmigiano reggiano cheese
  • 2-4 tbl of olive oil (i used a little extra to get consistency needed)
  • 2-4 tbl pine nuts (i toasted mine first since I had the time)
  1. Pulse basil, lemon juice, pine nuts, olive oil and salt and pepper (if needed) in a food processor until smooth. May have to add more liquids (lemon juice or olive oil to get texture needed depending on amount of basil used.).
  2. Marinate the shrimp in pesto for 20 min (overnight would be best). I used a gallon size Ziploc bag in fridge.
  3. Soak bamboo skewers in water for at least 30 minutes before adding shrimp to keep from burning on grill.
  4. Grill medium high heat for 2-3 minutes per side until cooked.



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