"Feel free to make this simple pesto ahead of time and freeze it." This brightly colored pesto tastes as fresh as it looks! Karen Deaver, Babylon Village, NY
Total TimePrep/Total Time: 10 min.
- 1 cup fresh cilantro leaves
- 1/4 cup grated Parmesan cheese
- 1/4 cup chopped walnuts
- 2 tablespoons lime juice
- 1/2 cup olive oil
- Cooked jumbo shrimp, peeled and deveined
- Place cilantro and cheese in a food processor; cover and pulse until chopped. Add walnuts and lime juice; cover and process until blended. While processing, gradually add oil in a steady stream. Serve with shrimp.
Nutrition Facts2 tablespoons: 152 calories, 16g fat (2g saturated fat), 2mg cholesterol, 40mg sodium, 1g carbohydrate (0 sugars, 0 fiber), 1g protein.
Originally published as Cilantro Pesto Shrimp in Taste of Home April/May 2010