Yesterday my office hosted a "Color Me Hungry" happy hour event so each of us was challenged to bring a drink or recipe featuring the color that we drew out of a hat.
Can you guess what my color was?
If you guessed lime green, you are correct! I got the idea for this lime green pesto from a chef demo and tasting with Gibbet Hill Grill. They encouraged us to try this sauce on gnocchi and shrimp, but I think it works well as a cocktail shrimp dip as well. In fact, I think this pesto goes great on LOTS of things. Last night, Jake and I grilled scallops on the grill and dipped the scallops in this sauce. It was delicious, and you can expect we'll be having that again for dinner.
With all the right tools, this recipe comes together pretty quickly. It's also easy to prep the sauce ahead of time and pull out of the fridge before your guests arrive. I would recommend a food processor to blend all of the ingredients. I haven't tried this recipe in a blender yet. If you've tried making pesto in the blender, I would love to hear about it.
Arugula Parsley Pesto
-1 cup of arugula
-1/4 cup of olive oil + more if needed
-1/2 cup of parsley leaves
-2 oz. of parmesan cheese (or grana parma works well too)
Directions: Place all of the ingredients into a food processor. I layered the ingredients in order: arugula, olive oil, parsley and parmesan. Safely, pulse in the processor until all of the ingredients are throughly mixed. If it looks too thick, add in a couple more tablespoons of olive oil. The consistency will depend on the type of olive oil you are using. I used a mild and buttery extra virgin olive oil from California Olive Ranch for this recipe.
Once all of the ingredients are blended together, transfer to a small dip bowl. This can all be done ahead of time and stored in the fridge for up to 2 days ahead of your event. The sauce tastes best at room temp, so set it out a little early before your guests come over or quickly warm it up in the microwave for like 30 seconds. You just need enough heat to make it saucy and not overheat it.
Key Lime Shrimp
-Pre-cooked, deveined and peeled cocktail shrimp (quantity depends on the group you are serving, but I bought about 20 shrimp so everyone in the office could try one)
When ready to serve the dish, arrange the cocktail shrimp on a plate and garnish with a slice of fresh lime. Serve with the arugula parsley pesto.
I hope you all have a great weekend and enjoy the recipe!