I made my first Lemon-Artichoke Pesto several years ago and was not happy with the
results. I shelved it, thinking I would come back and work on the recipe another day. Then one day I was grilling some shrimp for an appetizer and it just sounded like the perfect thing to baste the shrimp with. It was! And this time it came out spectacular on the first try. I guess I’ve learned a few things over the years.
This time around I am doing this with pasta and shrimp. But it also makes a fabulous appetizer by simply brushing grilled shrimp skewers with the sauce after grilling.
You will have leftover pesto when you are done. It freezes well. You might even consider making a double batch and freeze what you don’t use in small containers for quick and easy dinners.