A base of smoked almonds helps to create a rich, earthy pesto.
1/2 cup smoked almonds
1 clove garlic, smashed
1 cup lightly packed flat-leaf parsley
1/2 cup plus 2 Tbsp. extra-virgin olive oil
2 tablespoons freshly grated Parmigiano-Reggiano
Freshly ground black pepper
How to Make It
In a food processor, pulse almonds, garlic and parsley until finely chopped. With machine running, add oil and puree until smooth, scraping down sides of bowl as necessary. Add cheese and pulse to combine. Season with pepper. Serve with shrimp.
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