An Incredibly delicious Pesto Sauce with Shrimp and Rice Recipe
If you love pesto sauce, you are going to fall in love with this pesto sauce with shrimp and rice recipe!
When it comes to good quality pesto sauce, I am as picky as it gets! I have searched high a low, not only in search for the most delicious pesto sauce, but also one without seed oils.
Let me tell you, finding anything without seeds is a task, especially pesto sauce.
When I finally realized that I actually do not like any of the jarred pesto sauces, I took matter into my own hands and created the perfect pesto sauce! For me, it needs to be so tasty and delicious that you can eat it with a spoon.
Kitchen Equipment for Pesto Sauce with Shrimp and Rice
An important kitchen equipment you will need for this pesto recipe is a good blender. You will also need the masher that is inserted into the blender to help stir.
Most blenders come with that masher, but some are sold separately. I am using this Vitamix Blender. You also need good quality extra virgin olive oil and Parmesan cheese.
A Key Ingredient for Pesto Sauce
One last key ingredient for this recipe is tarragon and lots of it!
I normally purchase 1 bunch of fresh tarragon from the Mediterranean market; however, you can also find fresh tarragon at whole foods market.
If you get it from American markets, the quantity is likely to be smaller. You would need about 3-4 packages of the tarragon from whole foods market to approximately equal to 1 bunch from the Mediterranean market.
When we chop op the tarragon, it should be about 1/4 cup chopped. If it ends up being a bit more, that’s okay. This pesto sauce recipe is very forgiving.
Using Quality Ingredients
When it comes to shrimp or any seafood for that matter, I opt to use wild caught. In a article written by Dr. Mark Hyman, he states that “farmed fish are high in toxins, and they’re also exposed to pesticides and dioxins.”
Lastly, we will be cooking the rice separately by itself, and the shrimp and vegetables in another pan. We then will add our blended pesto sauce straight into our rice and stir until that gorgeous green color is evenly dispersed in the heavenly fluffy white rice.
Leftovers
I would definitely save about half a cup (or more if you desire) of the pesto sauce to put on sandwiches or a side to any meals the following day. Sometimes I downright revel in the heavenly taste of that and get lost in it with simple spoon. It really is THAT good!
Some additional ways you can use pesto sauce are on the side of eggs, pizza, pasta, and steamed cauliflower. You can even swap out the shrimp and can do white fish, or scallops an an alternative protein option.
I hope you give this pesto sauce with shrimp and rice recipe a try. I will be so happy if you tell me about it too whether it’s through the comments on here on my blog or through tagging me on instagram @cookingwithrips.
Hope you enjoy this as much as I do!
| Prep Time: 20 minutes | Cook Time: 10 minutes |
| Serves: 6-8 | Total Time: 30 minutes |
| Ingredients For Pesto 4 cups spinach (or baby spinach) 1 bunch tarragon (1/4 cup chopped) 3 bunch basil (2 cups chopped) 1/2 cup Parmesan cheese 1/2 cup extra virgin olive oil 1 lemon freshly squeezed (about 2 tbsp) 3 cloves garlic 2/3 cup raw slivered almonds For Shrimp 2 tbsp avocado oil (or 2 tbsp butter) 1 lb shrimp (thawed, peeled and rinsed) 1 cup corn (canned or frozen) 1 tsp paprika 1 tsp salt 1/2 tsp black pepper 1/2 lemon freshly squeezed (about 1 tbsp) Rice 1 1/2 cup basmati rice 3 cups water 1 tsp salt 1 tbsp avocado oil |
| Instructions Pesto 1. Place raw slivered almonds in a pan on medium heat and toast until you get a nice golden brown color (about 5 minutes) . Stir continuously for evening toasting. Set aside. 2. Next, to your blender, add spinach, basil, tarragon, garlic cloves, Parmesan cheese, olive oil, lemon juice, toasted almonds and salt. 3. Blend for about 1 minute making sure to press down the greens with a blender tamper stick until you get a coarse paste like texture. Set aside. *(See images and video) Note* You are likely to have extra pesto sauce here. Place any leftovers in a airtight container and refrigerate for up to 3 days. Shrimp 1. In a large saucepan add oil (or butter) and shrimp. 2. Next add paprika, salt, black pepper, corn, and lemon juice and stir until the shrimp is cooked (about 5 minutes). Set aside. Rice 1. First add rinsed rice into a large pot along with the water, salt, and avocado oil and bring to a boil. 2. Next, bring the heat down to a slow simmer and let it cook through until the water is absorbed. 3. Check on the rice often (every few minutes) at this point so the rice doesn’t stick to the bottom. Putting it all together 1. Once your rice is cooked, add 1 cup of the pesto sauce directly into the rice and stir until well combined. (All of your rice should now be a beautiful green color) 2. Add the shrimp on top of the green rice, serve warm, and enjoy! |
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