Shrimp, Orzo and Pistachio Pesto Salad

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
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Updated: 7/30/2020

An aromatic pistachio pesto grounds this simple salad in flavor—an easy make-and-go dish for potlucks and get-togethers.

Serves: 6 Save

Ingredients (16)

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

Ingredient Facts and Health Benefits

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!

Directions

  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.