Middle Eastern Pesto:

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 . 

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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

Olive oil

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.