Jumbo Shrimp with Basil and Mint Pesto

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On the fence about the mint pesto. Definitely different but not sure if I would make again. Left a strong aftertaste. Make a lot of pesto. Later used it to make crostini with tomatoes and feta. People liked it but not sure I would make this again.

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We enjoyed this. Came together very easily. Great use for extra basil & mint straight from the garden.

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Easy to make and tasted really good!

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It was wonderful!! :

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Loved it! Very easy and you totally appreciate having an herb garden when it comes to dishes like this! We served it with another of Giada's recipes--Lemon-Basil Potatoes but serving it over plain linguine would probably work as well.

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Excellent!

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Very good recipe, entire family loved it. I am not a big pesto fan but this was different. The mint adds a lot of character. Versatile too - I made a sandwich of french bread, tomato and mozzarella slices, topped it with some of the pesto - delicious.

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Turned this into a salad - varied the recipe slightly by tossing the shrimp in some olive oil, salt & pepper, then roasted them in a 400 degree oven for about six minutes. Served the pesto tossed shrimp over spring salad greens with small parmesan chunks, toasted pine nuts and peas. Incorporated some of the leftover pesto to a simple lemon and olive oil vinaigrette as a dressing. Good stuff and also enjoyed by my husband!

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I had never made pesto myself before and I think I'm going to have to ttry a few more recipes. I can't put my finger on what was wrong, but I certainly didn;t like it. Neither did my husband who normally will smile and tell me anything I make is good ;

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I usually like Giada's recipies but this one was really not to my liking.