This recipe is from the back of a bag of frozen shrimp. Sometimes I use walnuts, sometimes pine nuts, at times a combination of Italian parsley and basil. But today I made this quick and easy Pesto with walnuts and basil.
2 cups firmly packed basil leaves
1/3 cup of chopped walnuts, toasted
3 garlic cloves
1/2 cup freshly grated parmesan
pinch of kosher salt
6 T olive oil
Makes approximately 1 cup.
Put basil leaves, walnuts, garlic, parmesan and salt in a food processor and process until a paste is formed. With processor running, slowly add the olive oil.
Bring a pot of water to a boil, add about 12 oz. (3/4 box) linguine and cook until al dente. Drain pasta.
In a small saucepan add 1/2 cup half and half and bring to a steady simmer, careful not to burn.
For the shrimp:
1 lb. large shrimp, peeled and deveined
1 T olive oil
Heat the olive oil in saute pan, add shrimp and saute about five minutes, until opaque.
Add the drained pasta to the sauteed shrimp, add the half and half and 1/2 cup of pesto and mix well. Serve with grated parmesan and chopped walnuts.