Cilantro Pesto Grilled Shrimp

From: karen in tbay

On Aug 9, 2009

I am harvesting the herb bed and after pureeing a large bowl of cilantro leaves with some olive oil for freezing , I knew I needed to make a pesto because it was delish plain and I had the foresight to know it would be fab with just the little bit extras. Diff from a basil pesto since there is no parm cheese and I am looking forward to having it on top of some grilled fish tonight. I am in cilantro heaven right now The leftover pesto has been put into an ice cube tray for future use. (I already had put up a bowl of cilantro leaves tossed in olive oil into freezer bags for future use as per a garden blog I found online - hope it works!! If not then I will make pesto cubes to freeze just like I do with my basil.

From: Dr. Jenny

On May 10, 2008

DH and I had this for lunch today and thought it was wonderful. I think that this would make a great summer BBQ appetizer. I, too, will try the pesto on other dishes, since we love cilantro. Thanks for posting this delicious recipe! Made for May 2008 Cilantro game on the Gardening/Herbs/Spices forum.

From: MA HIKER

On Sep 5, 2004

Delicious! This was a big hit when I served it to my book group. I made extra pesto and froze it in an ice-cube tray (let freeze solid, then transfer into freezer bag or container) and used that a month later when company came again. It was just as good as the fresh! I bet this would be good on chicken too.

From: jswinks

On Jun 1, 2008

Excellent! We loved the flavor of these (not spicy at all), and very quick and easy to make. I didn't toss mine in the extra sauce and still loved them, DH did and said it was great. We served with Pine Nut Couscous and corn on the cob - yum. We did find that the two of us devoured 1/2 a recipe (about 8 shrimp a piece). Depends on the size of shrimp I'm sure.