View Full Version : Shrimp and Almond Pesto

Jim Mc -- But you can all me Jacques
08-23-2009, 10:31 AM
My brother in law and I saw this on Lydia about two years ago after a night of heavy indulgence. We went right out and got the ingredients and went to work. In a food processor put in the following:

1 whole garlic
2 cups extra virgin olive oil
1 pint of grape tomatoes
2 cups of unsalted almonds
About 40 leaves of fresh basil
1 cup of pancetta chopped
1 lb. of shrimp or scallops or both
4 tsp. of red pepper
salt and pepper to taste

Combine all ingredients, except shrimp and scallops in a well oiled pan, after processing to a kind of chunky texture from the almonds. I keep adding a bit of olive oil while simmering over a low heat. This helps to prevent the chopped almonds from scorching. About 10 minutes before serving add pealed shrimp or scallops. Serve over a nice penne or linguine al dente. Garnish with fresh basil. Goes really well with a nice Sauvignon Blanc or buttery Chardonay. (Clos Du Bois)

Bob, that's me!
08-23-2009, 02:13 PM
Thanks James, you food slut!

Question, Garlic bulb, or one clove?

Jim Mc -- But you can all me Jacques
08-23-2009, 08:34 PM
One whole bulb.

08-23-2009, 08:57 PM