email this pageIngredients
Pistachio Pesto:
1 cup shelled pistachios
2 garlic cloves
2 cups basil
1/4 cup Parmigiano-Reggiano cheese
1/2 teaspoon salt
Coarsely ground black pepper
1/2 cup extra virgin olive oil
Salad:
2 cups cold cooked orzo pasta
1/2 cup Pistachio Pesto
1 pound cooked shrimp
2 tablespoons lemon juice
2 cups halved cherry tomatoes
1/2 teaspoon salt
Coarsely ground black pepper
Instructions
1 cup shelled pistachios
2 garlic cloves
2 cups basil
1/4 cup Parmigiano-Reggiano cheese
1/2 teaspoon salt
Coarsely ground black pepper
1/2 cup extra virgin olive oil
Salad:
2 cups cold cooked orzo pasta
1/2 cup Pistachio Pesto
1 pound cooked shrimp
2 tablespoons lemon juice
2 cups halved cherry tomatoes
1/2 teaspoon salt
Coarsely ground black pepper
1. To prepare the pesto, place pistachios and garlic in a food processor; process until minced. Add basil, cheese, salt and pepper; process until finely minced. With processor on, slowly pour oil through food chute; process until well blended. Reserve 1/2 cup for salad; spoon remaining 1 cup pesto into a zip-top plastic bag; store in refrigerator.
2. To prepare the salad, combine all ingredients in a bowl; toss well. Serve at room temperature or chilled. Serves 6.
2. To prepare the salad, combine all ingredients in a bowl; toss well. Serve at room temperature or chilled. Serves 6.
