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


  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.

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The recipe was originally published as Shrimp, Orzo and Pistachio Pesto Salad on

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