2 garlic cloves
1/2 cup blanched, slivered almonds (leave out if allergic)
1/2 cup grated Parmigiano Reggiano
salt and freshly ground black pepper to taste
1 cup basil leaves (tightly packed)
1/2 cup Italian (flat-leaf) parsley leaves (tightly packed)
1/2 cup mint leaves (tightly packed)
3/4 cup olive oil (plus additional 1 tbsp for shrimp)
2 tbsp fresh lemon juice
1lb raw medium shrimp, deveined and peeled
Dried spaghetti cooked to package instructions (red lentil for LOW CARB)
Combine garlic, almonds, Parmigiano Reggiano, salt and pepper in a food processor. Pulse till almonds are finely ground. Add basil, parsley, mint, olive oil and lemon juice. Process till smooth. Transfer to a bowl.
Toss the shrimp in the tbsp of olive oil, salt and pepper. Either grill or saute in a frying pan till pink, about 2 mins.
Toss the spaghetti with 3/4 cup of pesto until evenly coated. Serve with shrimp on top and drizzle additional pesto on the shrimp.
Serves 4