I realized I haven’t shared any of my pasta recipes with you…
Where are my manners?
If you never had the pleasure of making your own homemade pesto sauce, I am about to change your life! Okay, maybe not your whole life, but at least your cuisine life. You already know how I am an avid believer of making your own homemade blah blah blah… Call me crazy. I am not going to bore you with my strange ways.
I know what your thinking, homemade pesto…? Sounds fancy and difficult. Its so not.
You literally blend all the ingredients in one swoop. Yup, its that easy.
Heck this whole recipe is easy!
- 8 oz of whole wheat spaghetti (cook as directed)
- 1 lbs large shrimp , peeled and deveined
- ½ tsp dried oregano
- 1 cup Cilantro
- ⅓ cup sliced almonds
- 3 cloves of garlic
- ¼ cup of extra virgin olive oil (1 tsp extra for oiling pan)
- ¼ tsp black pepper (1/8 tsp extra for shrimp)
- ½ tsp sea salt ( ¼ tsp extra for shrimp)
- ¼ cup grated Parmesan cheese for garnish
- Cook 8 oz of whole wheat pasta as directed on package. Reserve one cup of pasta water before draining.
- Once spaghetti is drained, placed back in pot.
- In a food processor, blend almonds, cilantro, garlic, olive oil, black pepper, and salt. Blend until you get a nice creamy thick texture (Note: you may have to stop your food processor once or twice to mix in the ingredients that travel on the sides of the food processor)
- Place pesto and reserved pasta water in the spaghetti pot. Mix until pesto is evenly distributed.
- Cover pot. Set aside.
- In a medium bowl season shrimp with extra ⅛ tsp of black pepper, ¼ tsp of salt, and oregano. Set aside
- In a large skillet, place the extra tsp of olive oil and heat (medium-high heat).
- Once skillet is hot, place shrimp and cook for about 8 minutes (or until shrimp turn opaque).
- Place spaghetti on a plate, throw some shrimp on it, and sprinkle some Parmesan cheese.