The Pesto’s Yet To Come {Pistachio Pesto Shrimp and Creamy Cauliflower Puree}

I grew up on my mom’s homemade pesto. She would serve it over angel hair pasta with toasted pine nuts and fresh parmesan cheese from an Italian deli called Pinnocchio’s. Oh my god, was it good! The basil was so fresh and the sauce so light and flavorful that you could eat mountains of it and not feel the lethargy that comes with heavy pasta meals. As a kid, I would hunt for the leftovers whenever I wanted a snack. While most kids were cracking open the pantry for goldfish crackers or gummy fruit snacks, I was standing with the fridge door open twirling angel hair pesto pasta onto my fork. Some things never change…

I tend to make the most pesto during the spring and summer when the basil is fresh and I can buy it by the bushel from my produce market for no more than a dollar. And then eat it by the bushel with a glass of white wine as I sit on my rooftop, with no jacket, and bask in the rays of the sun…..without a patch of snow in sight….ahhh isn’t this the life?! If you can’t tell this Chicago  weather is starting to seriously get to me. WHY IS IT SNOWING IN APRIL!?!?! WHY CAN’T I BE EATING PESTO ON MY ROOF YET?! WHYYYYY?!?!?!! Alas, I digress.

Pesto is infinitely versatile. You can make pesto with sun-dried tomatoes. Pesto with cilantro and pepitas. Pesto with walnuts, pecans, or almonds. Pesto with arugula or mint instead of basil! So why not make pesto with pistachios?! Pistachios are after all, the worlds most addictive nut(Disagree? Try cracking open and eating just one of them, I dare you). Pistachio pesto is insanely delicious. The pistachio adds a nice crunchy texture to your pesto and is a lot less oily tasting than traditional pine nut pesto because pistachios are lower fat nuts. The texture that comes from the pistachios is important here because it allows you serve it over the pureed cauliflower without it turning into a gloppy mess of green soup.

This meal is beautiful, incredibly easy and quick to make, and relatively low in calories with only the good types of fat. If you are keeping whole 30 or eating paleo, omit the cheese from the pistachio pesto.

Let’s get started.

Step 1: Pesto Change-o. Get the magic started by making your pesto. Wash and pat dry your basil. Then, put all of the ingredients except for the parmesan in the food processor or blender and puree until smooth. Stir the parmesan into pesto. This pesto will have more texture than the pesto you are probably familiar with using pine nuts. Texture here is good!

Step 2: Calling all Cauliflower. Remove leaves from cauliflower. Cut into 1/2 inch pieces.
Wash cauliflower in strainer. Bring pot of water with 1 inch of water to boil. Cover and reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender. Remove cauliflower to food processor with slotted spoon. Add chicken broth, butter, and salt. Process until smooth.

Step 3: Shrimply Irresistible. Combine shrimp with olive oil and pepper. Heat grill pan or cast iron skillet over high heat. Cook shrimp for 1 1/2 minutes per side. Once the shrimp are cooked, combine with 3-4 tablespoons pesto. If your pesto needs more liquid, add another tablespoon of olive oil.

Step 4: Build dat bowl.  Spoon half of cauliflower mixture into bowl. Top with pesto shrimp. Top with a few pistachio pieces.

Pistachio pesto shrimp and creamy cauliflower puree

April 10, 2018

by kaianneelliot

Category Clean Eats Dinner Fish and Seafood Recipes

Ingredients

For the pesto:

• 1 1/2 cups fresh basil
• 1 cup roasted shelled pistachios (I get mine at Trader Joe's)
• 1/2 cup extra virgin olive oil
• 3 cloves minced garlic
• 1/2 lemon juiced
• 1/4 cup grated parmesan cheese

For the cauliflower puree:

• 1 head cauliflower
• 1/4 cup chicken broth
• 2 tablespoons grass fed butter
• 1 teaspoon salt

For the shrimp:

• 1/2 pound raw deskilled shrimp
• 1 tablespoon olive oil
• dash of black pepper

Instructions

For the pesto:

• Put all of the ingredients except for the parmesan in the food processor or blender and puree until smooth. Stir the parmesan into pesto.

For the puree:

• Remove leaves from cauliflower. Cut into 1/2 inch pieces.
• Wash cauliflower in strainer.
• Bring pot of water with 1 inch of water to boil. Cover and reduce the heat to low and steam for 20 minutes, or until cauliflower is very tender.
• Remove cauliflower to food processor with slotted spoon.
• Add chicken broth, butter, and salt.
• Process until smooth.

For the shrimp:

• Combine shrimp with olive oil and pepper.
• Heat grill pan or cast iron skillet over high heat.
• Cook shrimp for 1 1/2 minutes per side.
• Once the shrimp are cooked, combine with 3-4 tablespoons pesto. If your pesto needs more liquid, add another tablespoon of olive oil.

To assemble:

• Spoon half of cauliflower mixture into bowl.
• Top with pesto shrimp.

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