- 2 cups fresh basil leaves
- 4 cloves garlic
- 1/2 cup olive oil
- 4 tablespoons toasted pine nuts (pignoli), divided
- 1/2 teaspoon salt
- 1/4 cup grated Pecorino Romano
- 1/4 cup grated Parmesan
- 2 tablespoons softened butter
- 1 1/2 pound jumbo shrimp
Put basil, garlic, olive oil, pine nuts, and salt in a blender. Puree until smooth. Transfer to a bowl and chill. Slowly blend in the cheeses by hand or with a spoon. When everything is well blended, add the softened butter.
Steam the shrimp for about 5 minutes. Transfer the shrimp to an ice bath or refrigerate until chilled. Arrange shrimp on a platter and spoon pesto on top of each piece.
Recipe courtesy of Tim Camponeschi