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Shrimp Pesto








Ingredients

4 cups tightly packed basil leaves
2 large garlic cloves, quartered2⁄3 cup extra virgin olive oil1⁄2 cup pine nuts1⁄2 cup freshly grated Parmigiano Reggiano (about 2 ounces)
1 teaspoon salt 
Freshly ground black pepper to taste
1 pound fresh spaghetti, linguine, or fettuccine
1 pound medium shrimp (35 to 40 per pound), peeled and defined 


Preparation 

1. Combine the basil, garlic, and olive oil in a food processor and pulse 4 or 5 times, or until the
basil is pureed, stopping the machine to scrape down the sides as necessary. Add the pine nuts,
cheese, and salt. Process until the pesto is smooth, about 30 seconds. Season with pepper.
Transfer the pesto to a medium bowl. (The pesto can be made ahead and kept covered in the
refrigerator for up to 7 days, provided you pour a thin coating of olive oil over the top to forestall
discoloration.)

2. Bring 6 quarts salted water to a boil in a large pot over high heat. Add the pasta and shrimp and
cook until the pasta is al dente and the shrimp are pink and firm, about 4 minutes.

3. Drain the pasta and shrimp, reserving 1⁄2 cup of the liquid. Return the pasta and shrimp to the
pot, add the pesto and the reserved cooking liquid, and toss until the pasta is well coated. Serve
immediately. 

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