Roasted Shrimp Tossed with Parsley Pesto
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 135
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 2
- Dietary Fiber
- 1
- Sugar
- 0
- Protein
- 3
- Cholesterol
- 6
- Sodium
- 85
- Total: 16 min
- Prep: 10 min
- Cook: 6 min
Ingredients
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
Directions
- 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.