Shrimp, Orzo and Pistachio Pesto Salad

Shrimp Orzo Pistachio Pesto Salad
Mark Boughton/styling: Teresa Blackburn
  • Yield: 6 servings


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


  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.