Sadly, summer is starting to wind down and I'm trying to soak up every last bit of it. That means I'm doubling up on beach time, simple grilled dinners and lots of delicious summer produce. If you ask me, while this time of summer can be slightly sad it's also one of the best times for fresh food. From perfectly ripe tomatoes to an abundance of summer herbs, these foods don't need much to make them spectacular.
And since I'm aiming to enjoy every last moments of summer, I love simple dinners like these Pesto Shrimp Skewers. Not only are they a cinch to make but are the perfectly grilling food meaning I can spend more time outside. Paired with a simple salad or zucchini noodles and dinner is done!
My version of pesto has a few modifications to pack in as much nutrition as possible but I promise it doesn't compromise on flavor. Spinach makes this sauce extra green and gives it additional fiber and iron while the walnuts are a good source of Omega-3 fatty acids. This version does not contain the traditional parmesan cheese but feel free to add some if you would like.
I'd love to see how you're enjoying the last bit of summer with simple meals like this so if you try this recipe don't forget to tag @wellnessbykristen and use the hashtag #wellnessbykristen
Pesto Shrimp Skewers
Serves: 4
Time: 15 minutes plus at least 30 minutes chill time
Ingredients:
1 cup basil leaves
1 cup spinach leaves
1 clove garlic
1/4 cup pine nuts
1/4 cup walnuts
1/2 teaspoon sea salt
1/2 cup olive oil (or other light oil like avocado oil)
1 pound shrimp, cleaned, peeled and deveined
Sea salt
Pepper
Equipment:
Approximately 10 bamboo or metal skewers*
Instructions:
1. In a food processor or high speed blender, pulse together the basil, spinach, garlic, pine nuts, walnuts and salt a few times until finely chopped.
2. Slowly, with the motor going, drizzle in the olive oil. Keep combining until smooth. Taste and season with additional salt if desired. Makes about 1 cup of pesto.
3. Place shrimp in a shallow bowl or baking dish and season lightly with salt and pepper on both sides. Add 2-3 tablespoons of the pesto sauce and toss so that each shrimp is coated.
4. Cover and place in the fridge for at 30 minutes and up to 2 hours.
5. When ready to grill, thread shrimp onto the skewers. Set grill on medium heat and place skewers on hot grates. Alternatively, if you do not have access to a grill you can do this on a grill pan or on a broiler pan under a broiler set on high.
6. Cook shrimp about 4 minutes on each side or until pink.
7. Garnish with basil and lemon, if desired, before serving. Feel free to use the additional pesto on everything from fried eggs to a sandwich spread!
* If using wooden skewers, soak skewers for at least 30 minutes in cold water.