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In a Food processor, combine the basil, garlic, and pine nuts and pulse until chopped up.
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Add 1/2 cup of the olive oil and blend until fully incorporated and smooth. Season with salt and pepper.
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If you plan to consume it right away, add all the remaining olive oil and blend until smooth.
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Move the pesto to a large serving bowl and mix in the cheese.
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If you plan to freeze it, transfer to an air-tight container and add the remaining olive oil over the top. You can freeze pesto up to 3 months. When ready to eat, thaw and stir in the grated cheese.
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For the shrimp skewers, thaw the shrimp in a bowl of cold water. Peel the shrimp leaving the tail on.
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Depending on the size of the shrimp, add about 8 or so shrimp to each skewer.
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Spread the pesto onto both sides of each shrimp skewer.
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On a tin foil lined pan, broil both sides of each skewer on low until the shrimp are pink and bubbling on both sides. Enjoy!