Ingredients Jump to Instructions ↓

  1. 3 ounces (1/4 cup) pine nuts

  2. 3/4 cup jumbo green olives with pimientos, about 16 large olives

  3. 1 clove garlic, slightly crushed and peeled

  4. 1 cup flat-leaf parsley leaves, about 3 generous handfuls

  5. 1 lemon, zested and juice of

  6. 1/2 lemon

  7. 1/2 cup grated Parmigiano-Reggiano or Romano , a couple of handfuls

  8. 1 cup extra-virgin olive oil, eyeball it Salt and pepper

  9. 1 pound (24-count) cooked shrimp

  10. 1/2 pound store bought celery sticks

Instructions Jump to Ingredients ↑

  1. Place pine nuts in a small skillet and toast over medium heat. Cool nuts and add to food processor . Add olives, garlic , parsley, lemon zest and juice, and cheese and process until finely chopped. Turn processor on and stream in extra-virgin olive oil. Season the sauce with salt and pepper and place in a small dish. Surround with shrimp and celery sticks and serve.


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