Basil is the main ingredient in pesto. When I make this I often buy large bunches from Ontario Farmers at the St. Lawrence Market.  With its big flavour, it has many health properties. I usually make this in the summer when basil is readily available in Ontario. Then I freeze small batches for the winter season.

Shrimp Pesto 

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Pesto Sauce:

1 cup of basil

1 cup of parsley

3-5 cloves of garlic

1 tbsp salt

1/2 cup pine nuts

1/2 -3/4 cup olive oil

1/2 cup parmesan cheese (optional)

Pasta:

gluten free pasta

shrimp- deveined

2 cloves crushed garlic

Method 

  1. In a food processor grind the basil, parsley, garlic, together.
  2. Add the olive oil and pine nuts and salt last.
  3. This will fill about three 250mL mason jars. You can pour them all into clean mason jars and store in the freezer

Pesto

  1. Boil your gluten free pasta according to the directions (I would use brown rice pasta, or Qunioa GoGo’s gluten free pasta. Watch out for the corn based pasta. Corn is a cheap substitute in gluten free foods and can cause more bloating and irritation in the system).
  2. Once ready, drain your pasta and put 2 -3 heaping tbsp of your ready made pesto and let it sit for 10 minutes.
  3. In the meantime, while your pasta is sitting with the pesto, heat a small pain on medium heat.
  4. add some olive oil and sautee your garlic til it starts to brown a little.
  5. add your shrimp and cook about 2-3 minutes each side.
  6. Once your shrimp is cooked, you can now plate everything.

 

 

photo credit: IMG_4663 via photopin (license)