Prep Time: 10 minutes
Marinate Time: 20 minutes
Cook Time: 10 minutes
Total Time: 40 minutes
1/2 cup basil, packed
1 small clove garlic
1 tablespoon pine nuts, toasted
2 tablespoons parmigiano reggiano (parmesan), grated
2 tablespoons olive oil
1 tablespoon lemon juice (~1/4 lemon)
salt and pepper to taste
1 pound shrimp, peeled and deviened
Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.
Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.
Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.
Fat 11g (Saturated 2g, Trans 0), Cholesterol 147mg, Sodium 755mg, Carbs 2g (Fiber 0, Sugars 0), Protein 18g