Tell me, do you love pesto as much as I do? It’s such a simple and vibrant spread!
This awesome appetizer checks all my boxes: it’s easy to make, takes just a few ingredients, is full of flavor, and bursts with nutrient-dense whole foods from start to finish.
- I don’t eat dairy very often, so I like to add walnuts into my pesto rather than the traditional cheese.
- Walnuts make a really great addition, giving the pesto a creamy and nutty base. Walnuts also provide the Omega-3 healthy fats we need, as well as essential minerals like copper and manganese.
- While I happen to think pesto goes well with ALL THE THINGS, one of my favorite pairings is with shrimp.
- When responsibly sourced from places like Vital Choice, shrimp is a great source of lean protein, vitamins, and minerals.
- The spinach I add to the pesto brings a healthy dose of protein, fiber, vitamins A, C, E, K, and B6, as well as minerals like calcium, iron, magnesium, and potassium, to name just a few. #totalpowerhouse
- Made up of 95% water, cucumbers are super hydrating. They’re also high in both soluble and insoluble fiber (remember, your body needs both kinds to stay healthy and functional) and antioxidants like Vitamin C and beta-carotene.
Pesto Shrimp Sliders
- 1 large cucumber
- 2 dozen shrimp, cooked and peeled
- 1 cup basil
- 1/2 cup spinach
- 2-3 tbsp walnuts
- 1 clove of garlic
- 1/2 cup olive oil
- 1 lemon
- 2 tbsp parsley
- salt to taste
- Add the basil and spinach to the food processor or blender; pulse
- Once the basil/spinach mix is chopped, add walnuts and garlic; pulse
- Add olive oil, salt, and fresh lemon to taste; mix (you’ll likely need to scrape the pesto off of the sides of the processor!)
- Chop the cucumber into 1/4 inch rounds
- Mix the shrimp in with the pesto
- Top the cucumbers with the shrimp mixture and a sprig of parsley
Enjoy right away or refrigerate for later!
These crowd-pleasers taste absolutely amazing. This recipe is great on its own…as a salad…on crackers…or try my Pesto Shrimp Quinoa Stacks!