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Recipe courtesy of Rachael Ray

Show: 30 Minute Meals

Episode: Cocktails for 8 at 6 in 30

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Total:: 12 min
Prep:: 10 min
Cook:: 2 min

Yield:: 8 servings

Level:: Easy

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.

My Private Notes

Name: Olive-Parsley Pesto Spread with Shrimp and Celery
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 8 servings
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

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Olive-Parsley Pesto Spread with Shrimp and Celery

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My Private Notes

Buffalo Chicken Enchiladas

Buffalo Chicken Enchiladas 00:45

Patriotic Piñata Cookies 01:00

Grilled Brie with Prosciutto 00:40

How to Make Basil Pesto 03:48

Sheet Pan Brownie-Cookie Bars 01:15

Meatball Marsala 00:53