4tablespoonvirgin olive oilCold pressed or Cold Extracted
½cupfresh Basil Whole leaves
1teaspoonGarlicMinced
¼cupParmesanGrated
¼cupPine Nuts
Salt and Pepperto taste
Instructions
Preheat the oven to 400 degrees (!!)
Place the basil leaves, pine nuts, grated Parmesan, minced garlic and 2 tablespoons of olive oil into a blender or food processor, and blend on high until well combined into a pesto sauce. If the sauce is too thick, add an additional tablespoon of olive oil, and blend to combine.
Toss the shrimp with the pesto sauce in a large bowl, and set aside.
Place the chopped vegetables into a large bowl, and coat with a tablespoon of olive oil as well as salt and pepper to taste.
Layer the seasoned vegetables along the outside of a large sheet pan.
Add the pesto shrimp in a single layer into the center of the sheet pan surrounded by the vegetables.
Bake for 15-20 minutes until the shrimp is cooked through, and the vegetables have reached your desired level of tenderness.
Recipe Notes
If using frozen shrimp, transfer shrimp to a covered bowl to defrost in the refrigerator overnight.
Always use raw shrimp rather than cooked ones to get a lovely golden roast on the skin.
Additionally, you can use other delicious ingredients for seasoning in this recipe, such as garlic butter, red pepper flakes, kosher salt, and more lemon juice.
Spray nonstick spray on the baking sheet pan to save scrimp and vegetables from sticking.