Pesto is another form of spaghetti from Genoa, Italy and unlike the traditional spaghetti that we used to eat that our moms or granny’s would prepare when we were kids the sauce is green and not red. It may not be that appealing to kids but for us adults who love to experiment and count all the calorie intake, this is really something more exciting. Remove the cheese, shrimp and nuts if you’re on weight control, it would still be perfect even if you only have minced garlic in it.
2 cups fresh basil leaves or baby spinach
1/2 cup freshly grated parmesan cheese
1/2 cup olive oil
1/3 cup nuts
3 garlic cloves, minced
Salt and ground pepper to taste
Shrimps (without the head)
Cooked Italian noodles
Combine the basil, garlic, and nuts in a food processor and pulse until coarsely chopped.
Add 1/2 cup of the oil and process until fully incorporated and smooth.
How to cook:
- In a pan, pour pesto sauce on medium heat. Add shrimp until cooked.
- Add the pasta and toss well, then sprinkle salt, ground pepper and parmesan cheese.
- Serve with garlic bread.
**if you are a little lazy to make the pesto sauce you can look for readymade sauces like Clara Ole cheesy pesto sauce available in supermarkets.