From decadent desserts to savory dinners, pistachios are good in just about anything.
And we aren’t just saying that because we grow them.
Grilled Pistachio-Lemon Pesto Shrimp
Mouthwatering shrimp marinated in pistachio pesto
- ¾ cup fresh arugula
- ½ cup minced fresh parsley
- ⅓ cup shelled pistachios
- 2 tbsp lemon juice
- 1 garlic clove, peeled
- ¼ tsp grated lemon zest
- ½ cup olive oil
- ¼ cup shredded Parmesan cheese
- ¼ tsp salt
- ⅛ tsp pepper
- 1 ½ lbs uncooked jumbo shrimp, peeled and deveined
Place arugula, parsley, pistachios, lemon juice, garlic clove and lemon zest in a food processor; pulse until finely chopped.
Continue processing while gradually adding oil in a steady stream.
Add Parmesan cheese, salt and pepper; pulse just until combined.
Transfer ⅓ cup pesto to a large bowl. Add shrimp; toss to coat.
Refrigerate, covered, 30 minutes.
Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack.
Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.