You are here: Home » Recipes » Shrimp, Orzo and Pistachio Pesto Salad Shrimp, Orzo and Pistachio Pesto Salad Recipe by Relish Yield 6 servings An aromatic pistachio pesto grounds this simple salad in flavor—an easy make-and-go dish for potlucks and get-togethers. Mark Boughton/styling: Teresa Blackburn PrintEmail Ingredients Pistachio Pesto:1 cup shelled pistachios2 garlic cloves2 cups basil1/4 cup Parmigiano-Reggiano cheese1/2 teaspoon salt Freshly ground black pepper1/2 cup extra virgin olive oilSalad:2 cups cold cooked orzo pasta1/2 cup Pistachio Pesto1 pound cooked shrimp2 tablespoons lemon juice2 cups halved cherry tomatoes1/2 teaspoon salt Coarsely ground black pepper Instructions 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. To prepare salad, combine all ingredients in a bowl; toss well. Serve at room temperature or chilled.