Anti Inflammatory Basil Pesto Shrimp Skewers
Total time43 min
Prep time20 min
Cook time8 min
4.7(24)
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Learn more →Ingredients
4 servings
For the pesto
- 2 tbsp garlic-infused oil
- 2 cups fresh basil leaves, packed
- ¼ cup walnuts
- ½ cup finely grated parmesan cheese
Chef's tipChoose a grated-style vegan parmesan and use the same amount. - 2 tbsp extra-virgin olive oil
- 1 tbsp fresh lemon juice
- ¼ tsp salt
- ¼ tsp black pepper
For the skewers
- 1 ½ lb large shrimp (about 36 count), peeled and deveined, tails on
- 1 tbsp extra-virgin olive oil
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- lemon wedges, for serving (optional)
- fresh basil leaves, for serving (optional)
Instructions
- 1
If using wooden skewers, submerge them in water for at least 15 minutes so they don't scorch on the grill.
- 2
Make the pesto: combine the basil, walnuts, Parmesan, garlic-infused oil, olive oil, lemon juice, salt, and pepper in a food processor. Pulse until the mixture is finely chopped and cohesive but still has a little texture — about 10 to 12 short pulses. Scrape down the sides as needed. Taste and adjust salt.
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