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Shrimp & Scallop Linguini with Parsley & Chive Pesto

When life hands you...chives?

Serves: 4

Prep Time: 30 mins


Last Summer, I had so many chives that I had to come up with a recipe to use them all - the result was a chive and parsley recipe that tasted great. I kept adding ingredients to my Vitamix and came up with a great-tasting pesto!



Ingredients

1lb of shrimp (peeled and deveined, tails on is fine) 1lb of medium scallops (frozen or fresh works for either of these) fresh, boxed or frozen linguini salt & pepper

Pesto

2 packed cups of fresh chives 2 packed cups of fresh parsley (small parsley stems are OK but remove the larger ones) 2 tablespoons of minced garlic 1/2 cup lemon juice 3/4 cup walnuts 1/2 cup grated parmesan cheese 3/4 cup of olive oil (add more if needed) 1 tsp salt



Directions

  1. To make the pesto, place all of the ingredients into your blender (I use a Vitamix) and whiz until all ingredients are blended together - if it looks dry and gets thick & pasty-looking add a little more olive oil until it has the consistency of the picture below.

  2. Sauté the shrimp and scallops in a pan with olive oil, salt & black pepper & a squeeze of lemon juice until cooked.

  3. Boil the pasta.

  4. Mix the ingredients together et Voila!




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