Ingredients for 4 servings

½ cup basil, packed
1 pound shrimp, peeled and deviened
1 small clove garlic
1 tablespoon lemon juice (~¼ lemon)
1 tablespoon pine nuts, toasted
2 tablespoons olive oil
2 tablespoons parmigiano reggiano (parmesan), grated
salt and pepper to taste

Directions

Pulse the basil, garlic, pine nuts, parmesan, oil, lemon juice, salt and pepper in a food processor or blender until smooth.

Marinate the shrimp in the pesto for at least 20 minutes, up to overnight, in the fridge.

Skewer the shrimp and grill over medium-high heat until cooked, about 2-3 minutes per side.