Olive-Parsley Pesto Spread with Shrimp and Celery

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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