| OLIVE-PARSLEY PESTO SPREAD WITH SHRIMP AND CELERY |
Recipe adapted from www.foodnetwork.com
1/4 cup pine nuts
3/4 cup jumbo green olives with pimientos, about 16 large olives
1 clove garlic, slightly crushed and peeled
1 cup parsley
1 lemon, zested and juice of 1/2 lemon
1/2 cup grated Parmigiano-Reggiano or Romano
1 cup extra-virgin olive oil
Salt and pepper
1 pound cooked shrimp
1 bunch celery
Place pine nuts in a small skillet and toast over medium heat. Cool nuts
and add to food processor. Add olives, garlic, parsley, lemon zest and
juice, and cheese and process until finely chopped. Turn processor on
and stream in extra-virgin olive oil. Season the sauce with salt and
pepper and place in a small dish. Surround with shrimp and celery sticks
and serve.
1/4 cup pine nuts
3/4 cup jumbo green olives with pimientos, about 16 large olives
1 clove garlic, slightly crushed and peeled
1 cup parsley
1 lemon, zested and juice of 1/2 lemon
1/2 cup grated Parmigiano-Reggiano or Romano
1 cup extra-virgin olive oil
Salt and pepper
1 pound cooked shrimp
1 bunch celery
Place pine nuts in a small skillet and toast over medium heat. Cool nuts
and add to food processor. Add olives, garlic, parsley, lemon zest and
juice, and cheese and process until finely chopped. Turn processor on
and stream in extra-virgin olive oil. Season the sauce with salt and
pepper and place in a small dish. Surround with shrimp and celery sticks
and serve.
