Recipe courtesy of Rachael Ray

Olive-Parsley Pesto Spread with Shrimp and Celery

Name: Olive-Parsley Pesto Spread with Shrimp and Celery
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H2M0.000S
Total time: P0Y0M0DT0H12M0.000S
Yield: 8 servings
Cuisine: american
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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Level: Easy
Total: 12 min

Prep: 10 min
Cook: 2 min

Yield: 8 servings

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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.