From decadent desserts to savory dinners, pistachios are good in just about anything.
And we aren’t just saying that because we grow them.

Grilled Pistachio-Lemon Pesto Shrimp

Mouthwatering shrimp marinated in pistachio pesto


  • ¾ cup fresh arugula
  • ½ cup minced fresh parsley
  • ⅓ cup shelled pistachios
  • 2 tbsp lemon juice
  • 1 garlic clove, peeled
  • ¼ tsp grated lemon zest
  • ½ cup olive oil
  • ¼ cup shredded Parmesan cheese
  • ¼ tsp salt
  • ⅛ tsp pepper
  • 1 ½ lbs uncooked jumbo shrimp, peeled and deveined


Place arugula, parsley, pistachios, lemon juice, garlic clove and lemon zest in a food processor; pulse until finely chopped. 

Continue processing while gradually adding oil in a steady stream. 

Add Parmesan cheese, salt and pepper; pulse just until combined. 

Transfer ⅓ cup pesto to a large bowl. Add shrimp; toss to coat. 

Refrigerate, covered, 30 minutes. 

Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack. 

Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.

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