Ingredients
- 3 ounces (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 flat-leaf parsley leaves, about 3 generous handfuls
- 1 lemon, zested and juice of 1/2 lemon
- 1/2 cup grated Parmigiano-Reggiano or Romano, a couple of handfuls
- 1 cup extra-virgin olive oil, eyeball it
- Salt and pepper
- 1 pound (24-count) cooked shrimp
- 1/2 pound store bought celery sticks
Directions
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.
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By jewelinps_9705323
Palm Springs, CA
on December 04, 2008
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Love this dip. Use it at all my parties. People just rave about it. Ill have to try it over pasta like the other reviewers. Sounds good that way. Thanks Rachael Ray. Yummo
By juliepav_6905410
Elk Grove, IL
on December 20, 2006
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This is one of my fave appetizers to make and eat. I am a huge fan of the fresh taste of parsley, so the more the better! But because the taste is so strong, I don't serve it with shrimp, just celery...
By Chef #375477
STATEN ISLAND, NY
on March 28, 2006
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My guests raved about the dip. It seemed to make tons and I had a lot left over. So, I used it the following week warmed over Pasta. Both uses rocked the house!
I cut down on the parsley just a bit, to avoid the problem with the previous reviewer.
I'll use it again.
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