- 1 bunch parsley leaves
- 3 garlic cloves
- 1/4 cup pine nuts
- 1 teaspoon lemon juice
- 1/4 cup grated Pecorino Romano
- 3 to 4 tablespoons olive oil
1 1/2 pounds shrimp, roasted using your favorite method, and allowed to cool to room temperature
Combine all the ingredients except for the oil and shrimp in a food processor. Pulse about 1 minute, slowly pouring the oil into the processor, to make a smooth pesto.
Serve pesto with the shrimp on the side as a dipping sauce or toss the shrimp with the pesto.