One of the best parts about getting married is my recipe collection is growing and my stats are improving. Like a baseball team we have a starting lineup of meals and sometimes the starters don’t perform as well as the rookies and we have to give the rookies a shot, and every once in a while a starter gets Wally Pipped.
Wally Pipp played first base for the New York Yankees, posting a career .282 average and was the first Yankee to win the home run crown in 1916. On June 2, 1925, Pipp was removed from the Yankees starting lineup and replaced with Lou Gehrig to shake up the slumping ball club. This was the beginning of Gehrig’s 2,130 consecutive game streak and the end of Pipp’s time in New York, he was traded to Cincinnati that same season.
This is the Iron Horse of recipes, easy to make and so delicious it has made the starting lineup every week and so far its batting a thousand. Even better is that if you double it you can make something else with pesto later in the week or freeze some for next week. This recipe came from one of my sisters-in-law.
Pesto
1 ½ cups lightly packed fresh basil leaves
½ cup pine nuts toasted
½ cup freshly grated parmesan cheese
6 garlic cloves
¼ cup extra virgin olive oil
1 tablespoons fresh lemon juice
Salt and Pepper
Garlic Shrimp
4 tablespoons extra virgin olive oil
Salt and freshly ground pepper
2 garlic cloves minced
About 20 large shrimp peeled and deveined
Fresh Parmesan for garnish
Put pine nuts, basil, garlic, and cheese into the Cuisinart. Pulse a few time to get everything chopped up. Slowly add the olive oil through the feeder tube. I do this while still pulsing to get it mixed in properly. If it is too thick add a little more olive oil. Though I have found if you are tossing with garlic shrimp there is some extra olive oil in the pan and that seems to do the trick.
My favorite thing about pesto is the color. It looks spring in a bowl. Once you have the consistency you want season with salt and pepper and lemon juice and set aside while you cook the shrimp
Heat the olive oil in a pan and toss the shrimp and garlic into the pan. Cook for about 3 minutes or until the shrimp are almost cooked through and the garlic is tender. Toss your pesto with the shrimp and finish cooking. *Hint: don’t leave in the pan too long or your cheese will start melting and stick to the pan.
Toss everything with the pasta. If you save 1/2 cup of the water from cooking the pasta you can add to moisten the sauce so it will coat the pasta evenly. Sprinkle with cheese and serve.
While this recipe has enough garlic to keep a vampire, or your date, away it is certain to put whoever eats it in the clean plate club. The recipe is supposed to feed 8 but I can’t image sharing it with more than 4.
What recipes are in your starting lineup? What recipes have you had handed down from family?
Love the food! You’re amazing. This menu is fantastic, It sure will help everyone who’s looking for a perfect menu like this. Thank you for sharing this recipe.
zonia
thank you Zonia. I am glad you enjoyed this one.