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I have a dirty secret. I HATE HATE parsley. I can’t stand the stuff, for me it has a completely overpowering taste. I also dislike the pesto that is so oily you can feel it drip down your chin or coat your insides so I generally stay way from the stuff. But, when I saw Giada had a pesto recipe with mint I just had to try it, and by making it myself I could easily control how much oil was added.

I used lemon juice to help with the liquids and added some lemon zest for flavor (it doesn’t hurt that I just got a nifty microplane is its getting all kind of use). I did follow Giada’s steps and put it over shrimp, but I also added some satueed mushrooms that I cooked in the same pan as the shrimp. Then I threw it all over some pasta, adding a little bit of the pasta water to help thin out the pesto. Adding pasta water also helps bind the sauce to the pasta.

I’ll post pictures as soon as my camera stops being AWOL :(. Anywho! On with the recipe! The recipe has a word of caution attached: most of these measurements are approximate, we just kept adding basil/mint/Parmesan until it tasted right.

Pesto Sauce
adapted from Giada de Laurentiis

  • 1 1/2 cups lightly packed fresh mint leaves
  • 2 cup lightly packed fresh basil leaves
  • 1/2 cup pine nuts, toasted
  • 6 garlic clove (we REALLY like garlic)
  • 1/2 cup olive oil
  • 2 tablespoons freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 2 pounds uncooked jumbo shrimp, peeled and de-veined
  • 2 tablespoons extra-virgin olive oil (to cook the shrimp)
  • zest and juice of one lemon

Throw mint, basil, pines, and garlic into a food processor until its finely chopped. Gradually add olive oil until its all mixed. Move to a bowl and add in Parmesan.

Coat shrimp in olive oil with some salt and pepper. Cook shrimp in skillet in two batches.

Add shrimp to pesto!

I served it over pasta and it was AWESOME. Serious nomming.

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