I wanted to bring shrimp to my book club but wasn’t sure how to prepare it. I didn’t have a lot of time and I was going to someone else’s house where I didn’t want to use the stove. So, I decided to use some of my favorite Middle Eastern ingredients and made pesto. I like to test out recipes on my book club buddies and see if they approve before I post. It was a huge hit and we were using the left over pesto to dip the veggies in too .
1 cup parsley
¼ cup toasted pine nuts
1 small garlic clove, crushed
¼ cup feta
½ lemon, juiced and zested
Salt and crushed red pepper to taste
1 lb medium shrimp
Mix the first 6 ingredients in a food processor until pureed. Then add olive oil, about ¼ cup, until it’s mixed. Refrigerate for up to 24 hours. If you are serving with shrimp, add 2 TBs of pesto as well as the shrimp in a plastic bag or bowl and mix. Put the remaining pesto in a bowl for dipping. Serve chilled. Add rice or pasta if you would like to make as a main meal. You can also substitute shrimp for Chicken or tofu.
The Middle Eastern Pesto really awakens your taste buds with a brightened fresh flavor that makes you realize you are eating something bold and your taste buds will thank you for it. Enjoy.