This recipe was inspired by one I saw in a magazine while chilling out at the beach. I knew I would be coming home and starting this Whole 30. I knew I had an abundance of basil in my garden and I knew I would be bringing home some fresh shrimp at the end of my vacation.
So for once, I saw a recipe in a magazine that I thought I could replicate pretty easily and inexpensively.
For the shrimp, I recommend you buy small, wild caught shrimp and as local as possible. BUT, I realize there is not an abundance of wild caught seafood available at all places at all times. Just do your best. It’s not the end of the world if you need to use medium sized shrimp or if all you can find are farm-raised.
As for the pesto, please taste this as you go and make it according to your preferences. Something I did not mention in the video that I should have is that if you want your pesto to be thinner in consistency than mine, you can add some water instead of oil.
This is a super flavorful dish that is good hot or cold, which makes it a great make-ahead meal.
If you’d like to see me making this dish, check out the video below: