Here is a delicious dinner that is ready in no time – homemade pesto can be

prepared ahead to make it even faster! As needed, shrimp can be replaced

with another tasty allergy friendly item. Thanks to the Montreal Gazette

for sharing this great meal idea.

Six O’Clock Solution: Perfect pesto shrimp for any night of the week

Prepare the pesto in advance and store it for up to a week in the fridge for a quick-prep weekday meal.Author of the article:Julian Armstrong  •  Special to Montreal GazettePublishing date:Sep 21, 2021  • Last Updated 11 hours ago  •  2 minute read

Pesto Shrimp

Serves 4Basil pesto2 cups (500 mL) packed fresh basil leaves1/4 cup (60 mL) flat-leaf Italian parsley3 cloves garlic1/2 cup (125 mL) pine nuts1/2 cup (125 mL) grated Parmigiano Reggiano cheese1/3 to 1/2 cup (75 to 125 mL) olive oil

Combine the basil, parsley, garlic and pine nuts in a food processor, and pulse until finely minced.

Add the cheese and process to blend in.

Using the feed tube, slowly drizzle in the oil, processing into a moist paste.

Transfer the mixture to a small bowl, and cover it with plastic wrap or a little oil to prevent it from turning brown. Alternatively, store it in a medium zip-lock bag, removing the air before sealing, and refrigerate. Use the pesto within a week on soups, salads, pasta or mixed into a dip.

Makes 1 1/2 cups (375 mL).Pesto shrimp1/2 cup (125 mL) basil pesto (see recipe)1 pound (500 g) large shrimp, peeled and deveined1/3 cup (75 mL) white wine1 teaspoon (5 mL) fresh lemon juice

Using a large frying pan over medium-high heat, heat the basil pesto.

Add the shrimp, wine and lemon juice, and cook, for two to three minutes,

stirring periodically, until the shrimp turn pink.

Remove from heat and serve right away.

Makes four main courses or four to eight appetizers.