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Olive-Parsley Pesto Spread With Shrimp And Celery


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  • 3 ounces pine nuts - (1/4 cup)
  • 3/4 cup jumbo green olives with pimientos - (abt 16 larg olives)
  • 1 garlic clove slightly crushed, and peeled
  • 1 cup flat-leaf parsley leaves
  • 1 lemon zested
  • Juice of 1/2 lemon
  • 1/2 cup grated Parmigiano-Reggiano or Romano
  • 1 cup extra-virgin olive oil
  • Salt to taste
  • Freshly-ground black pepper to taste
  • 1 pound cooked shrimp - (24-count)
  • 1/2 pound store-bought celery sticks


Servings 8


Step 1

Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor. Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve.

This recipe yields 8 servings.

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