Chile Pesto Shrimp


  • 2 lbs. medium shrimp, shelled, deveined
  • 1 3/4 cups parmesan cheese, shredded
  • 4 cloves garlic
  • 8 jalapeno chile pepper
  • 3/4 cup pine nuts
  • 3/4 cup fresh parsley leaves
  • 1/3 cup cilantro leaves, whole
  • 5 tablespoons olive oil


  • Process the cheese and garlic in food processor. Add the rest of the ingredients except shrimp. Process until smooth. Toss the shrimp with the pesto and refrigerate, covered, for 1-2 hours. Preheat the oven to 350F. Lay the shrimp on a sheet pan covered with parchment paper. Bake for 15-20 minutes. Serve garnished with chopped cilantro.


  • SERVINGS: 10
  • SOURCE: Apple Charlotte