Olive Parsley Pesto Spread With Shrimp And Celery Recipes

Steps:

• Preheat oven to 375 degrees F.
• Arrange bread on a baking sheet and toast until crusty all over, 10 minutes.
• Heat about 1/4 cup extra-virgin olive oil in a large skillet over medium-high to high heat. Add anchovy paste and stir. Then add the shrimp and cook 1 to 2 minutes. Add garlic, red pepper flakes, salt and pepper and capers, cook for another 3 to 4 minutes more. Add wine and reduce a minute. Add stock and heat through. Then add the lemon juice, butter and parsley and stir, cooking for another minute.
• Place bread into bowls and drizzle with remaining extra-virgin olive oil then top with shrimp and pan juices. Place a bowl out to collect tails.
• Combine the tapenade and pesto and pour over arranged slices of tomatoes and red onions. Serve with shrimp bread bowls.

Steps:

• Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor. Add olives, garlic, parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve.

Steps:

• Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 2 cups pasta cooking liquid.
• Meanwhile, pulse almonds in a food processor until smooth. Add parsley, chives, oil, and Parmesan; process until smooth. Season pesto with salt and pepper.
• Toss pasta and pesto in a large bowl, adding pasta cooking liquid by 1/4-cupfuls until saucy. Season with salt and pepper.
• DO AHEAD: Pesto can be made 5 days ahead. Cover surface directly; chill.

Steps:

• Blend olives, parsley, walnuts, olive oil, Parmesan cheese, and garlic in a food processor until evenly mixed.n

Steps:

• Blend olives, parsley, walnuts, olive oil, Parmesan cheese, and garlic in a food processor until evenly mixed.

Steps:

• Pesto: add basil, parsley, pine nuts, and garlic to a food processor; with the machine running, slowly add the oil through the feed tube.
• Stir in the Parmesan; season to taste with salt and pepper.
• Spread the mascarpone on a serving platter in a ½-inch thick layer.
• Spread the pesto on top of the mascarpone.
• Sprinkle the shrimp all over the spread; serve chilled, with the crackers for spreading.

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 4 min. or until crisp-tender. Add pesto and capers; cook 1 min. Add pasta sauce and half the cheese; stir until blended.
• Drain pasta; add to sauce mixture in skillet with shrimp. Cook 3 to 5 min. or until mixture is heated through and shrimp turn pink. Serve topped with remaining cheese.

Steps:

• Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed. Mix in Parmesan cheese and chicken broth. Season pesto to taste with salt and pepper. (Can be prepared 3 days ahead. Store in airtight container in refrigerate.)

Steps:

• Chop the pine nuts, garlic, parsley, celery leaves,and salt together in a food processor until the mixture becomes a smooth paste.
• Slowly drizzle in the olive oil.
• Add the cheese, lemon juice, and lemon zest, mixing well to incorporate.
• Season to taste with salt.
• If you like your pesto less lemony, I recommend adding the lemon juice a little at a time until just right.