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January 26, 2023

Layered Summer Shrimp-Pesto Spread


  • 1 cup packed fresh basil leaves
  • 1/4 cup packed fresh parsley leaves
  • 2 Tbsp. pine nuts
  • 1 large garlic clove
  • 1 oz. grated Il Villaggio®Parmigiano-Reggiano cheese
  • 3/4 lb. cooked extra large shrimp,tails removed
  • 1/4 cup extra-virgin olive oil
  • 1/2 small red pepper, minced
  • 1/2 small yellow pepper, minced
  • 1 pkg. (6.5 oz) Alouette® Sun-DriedTomato & Basil cheese
  • 2 loaves thinly slices French bread


  • To make pesto: In a food processor, chop basil and parsley. Remove and reserve 1 Tbsp. in a medium bowl. Add pine nuts and garlic to the food processor. Process until chopped. With the machine running, slowly add oil through the feed tube. Using a rubber spatula, remove herb mixture to a small bowl. Stir in Parmigiano-Reggiano cheese. Set aside.
  • Reserve one shrimp for garnish. Add all remaining shrimp to the food processor bowl. Pulse until minced. Add shrimp and peppers to the reserved basil-parsley mixture in the medium bowl. Stir to combine. Set aside.
  • Into a 1 1/2 qt. straight-sided glass dish, spread the Sun-Dried Tomato & Basil cheese evenly onto the bottom. Spoon half of the shrimp on top. Spread the pesto over the shrimp. Spoon the remaining shrimp mixture on top. Cover and refrigerate. Garnish with reserved shrimp. Serve with bread. Makes about 4 cups.To speed preparation, purchase a jar of pesto; then omit the first six ingredients and skip Step 1.

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