Homemade Basil Walnut Pesto Pasta with Butter Lemon Shrimp

Basil....It's one of those herbs that once planted grows and grows and grows. I love it and I even love the little flowers that bloom when I don't get a chance to pluck it soon enough! So today, my basil was just begging to be picked and so I plucked about 2 cups worth and pulled together a quick basil pesto to coat my pasta for lunch. I grilled up some fresh shrimp in butter, lemon, & garlic to top it all off. Shaved parmesan was the final touch. It's the perfect summer lunch!

Homemade pesto is so delicious and you can decide what ingredients you'd like to add depending on your own preferences. Here's mine...

2 cups fresh basil leaves
1/2 cup fresh shaved parmesan or grated
1 medium sized clove of fresh garlic or 1 1/2 tsp minced garlic (or as you prefer)
3 Tablespoons chopped walnuts
Generous amount of pepper and a pinch of salt
Colavita extra virgin olive oil or good quality EVOO 

Add the first 5 ingredients into food processor and process until minced consistency. While processor is running drizzle in the extra virgin olive oil slowly until desired consistency is reached. Remove and toss with 1/2 pound of al dente cooked pasta.

For sauteed shrimp:

1-2 dozen 20-25 count shrimp (cleaned, peeled, & deveined)
2 Tablespoons butter
1 teaspoon minced garlic
1 teaspoon fresh lemon juice
Salt & Pepper to season

Place skillet over medium heat and add butter until melted, add minced garlic and shrimp. Add salt and pepper. Cook shrimp for 2-3 minutes on each side until opaque and firm. Remove from skillet and toss with basil pesto pasta.

Shave fresh parmesan over top of pasta and serve preferably with my homemade Kalamata Olive Artisan Bread. It is a perfect pair.

Ciao! :)