Shrimp, Orzo and Pistachio Pesto Salad

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 7/30/2020

An aromatic pistachio pesto grounds this simple salad in flavor—an easy make-and-go dish for potlucks and get-togethers.

Serves: 6 Save

Ingredients (16)

  • Pistachio Pesto:
  • 1 cup shelled pistachios
  • 2 garlic cloves
  • 2 cup basil
  • 1/4 cup Parmigiano-Reggiano cheese
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • 1/2 cup extra virgin olive oil
  • Salad:
  • 2 cup cold cooked orzo pasta
  • 1/2 cup Pistachio Pesto
  • 1 pound cooked shrimp
  • 2 tablespoon lemon juice
  • 2 cup halved cherry tomatoes
  • 1/2 teaspoon salt
  • Coarsely ground black pepper

Directions

  1. To prepare pesto, place pistachios and garlic in a food processor; process until minced. Add basil, cheese, salt and pepper; process until finely minced. With processor on, slowly pour oil through food chute; process until well blended. Reserve 1/2 cup for salad; spoon remaining 1 cup pesto into a zip-top plastic bag; store in refrigerator.
  2. To prepare salad, combine all ingredients in a bowl; toss well. Serve at room temperature or chilled.

Johnnie & Elderflower

The Bar

Ingredients (7)

  • 1.5 oz. Johnnie Walker Black Label
  • 0.5 oz. Elderflower Liqueur
  • 0.2 oz. Fresh Lemon Juice
  • 2 oz. Soda
  • Ice
  • Sprigs of Elderflower
  • <i>*Approximate serving size is 1.2 servings. Please enjoy responsibly. </i>
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