Zimmy's Nook

@zimmysnook

pesto

Cashew Pesto Grilled Chicken

by Leave a Comment

A sheet pan with a grilled pesto spatchcocked chicken, charred broccolini, grilled peppers & onions and fried pierogi with onions.

Cashew Pesto Grilled Chicken.

Spatchcocked, then grilled. Coated with a layer of the pesto about 15 minutes before removing the chicken from the grill. Served with charred broccolini, grilled peppers & onions and fried pierogi with onions.

A sheet pan with a grilled pesto spatchcocked chicken, charred broccolini, grilled peppers & onions and fried pierogi with onions.

Cashew Pesto Grilled Chicken

Spatchcocked, then grilled. Coated with a layer of the pesto about 15 minutes before removing the chicken from the grill. Served with charred broccolini, grilled peppers & onions and fried pierogi with onions.
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 1 hr
Total Time 1 hr 10 mins
Course Dinner, Main Course
Cuisine Italian
Servings 4 people

Ingredients
  

  • 1 whole chicken spatchcocked
  • Salt and pepper
  • Paprika

Cashew Pesto

  • 3 medium garlic cloves
  • ½ cup raw cashews
  • ½ cup grated Parmesan cheese
  • 1 ½ cups coarsely chopped fresh basil
  • Zest of one lemon
  • 1 tablespoon fresh lemon juice
  • ¼ teaspoon salt
  • ½ cup olive oil plus more as needed

Instructions
 

  • Spatchcock the chicken and season with salt, pepper and paprika.
  • Place the chicken on the grill and cook with the lid closed. (If your grill is prone to flair-ups, turn off a burner and create an indirect cooking zone to avoid charring the chicken.)
  • Cook for 45-50 minutes (at approximately 425°F)… first 35 minutes with the skin up and then 10-15 minutes skin down. Turn (not flip) the chicken every 10 minutes, so that it cooks evenly.
  • While the chicken cooks, make the Cashew Pesto. Add all ingredients except the olive oil to a food processor and chop well. Add the oil and blend to combine. Taste, season with salt or lemon juice if required. Add more olive oil until preferred consistency.
  • When the chicken reaches an internal temperature of 160°F (about 50 minutes), flip the chicken skin side up and brush liberally with pesto.
  • Cook for another 10 minutes. Remove to a cutting board, tent with foil, and let rest 10 minutes before serving.
  • Serve with more pesto for dipping.
  • And while you are out there, grill some veggies, lemons and potatoes or pierogi!

Video

Keyword cashew pesto, Pesto, Spatchcock chicken
Tried this recipe?Let us know how it was!

Hope you enjoy this recipe! We would love to hear from you, please leave us your feedback in the commenet box below.

Have a delicious day! James (aka Zimmy) & Elaine

Grilled on the Hestan 36″ freestanding Grill using the Hestan 11″ NanoBond skillet.

Proud Hestan & Hestan Culinary Ambassador. Opinions in this post are my own.



Wild Argentinian Shrimp Pesto Pasta Salad

by Leave a Comment

A large and two small bowls of shrimp pasta on a wooden cutting board. Also on this board are sliced lemons, basil, cheese and a grater.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad recipe is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!

Disclosure: I have participated in a paid partnership with Marina Del Rey. Opinions in this post are my own.

A top down image of a large and two smaller bowls of a Wild Argentinian Shrimp Pesto Pasta Salad on a wooden board. Basil, lemon's and Parmesan cheese.

Tried this recipe?

If you get the chance to try this recipe, please drop back and leave us comment and rating. We would love to know what you think.

Cheers! James and Elaine

A large and two small bowls of shrimp pasta on a wooden cutting board. Also on this board are sliced lemons, basil, cheese and a grater.

Wild Argentinian Shrimp Pesto Pasta Salad

Looking for a great make-ahead summer meal or side for a barbecue feast? This shrimp pesto pasta salad is quick, easy and delivers on freshness and flavour. Use store bought pesto to make your life easy! Adding a little olive oil and lemon juice to any store-bought pesto, balances out the flavours and creates the perfect pasta salad dressing. The plump, tender, delicious shrimp, take this salad to the next level! So, set the table, it is time to eat!!
Print Recipe Pin Recipe
Prep Time 25 mins
Cook Time 15 mins
Inactive time 1 hr
Total Time 1 hr 40 mins
Course Dinner, Entree, Lunch, Main Course, Salad, Side Dish
Cuisine Italian-American
Servings 4 -8 People

Ingredients
  

Shrimp:

Salad:

  • 500 g 18 oz Fiorelli dry pasta (substitute Fusilli or Penne)
  • 6 mini multicoloured bell peppers sliced into rings, seeds removed (substitute 2 regular peppers, diced)
  • 2 mini cucumbers sliced in half lengthwise and diced into half moons
  • 150 g cherry tomatoes, halved (approximately 20 tomatoes)
  • ½ red onion diced
  • ⅓ cup pesto sauce store bought or homemade
  • 1 ½ tablespoons olive oil
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ⅓ cup basil leaves

Instructions
 

Preparation:

  • In a large bowl or resealable bag, combine the shrimp & pesto, toss to coat. Refrigerate, covered, 30-60 minutes.
  • Heat a large skillet over medium-high heat. Add the oil, then add the shrimp; cook for 1 1/2 minutes, flip and cook for 1 minute more. Add the wine, cook, and stir 1-2 minutes longer, until cooked through. Remove shrimp, refrigerate, covered, until cool.
  • Bring a large pot of salted water to a boil, add the pasta, and cook as per package directions (to al dente). Drain, rinse with cold water. Transfer to a large bowl.
  • Add vegetables & chilled shrimp. In a small bowl, whisk the pesto, olive oil, lemon juice, salt & pepper until blended. Drizzle over salad; toss to coat.
  • Refrigerate until serving. Before serving add the basil leaves and toss lightly.
Keyword argentinian pink shrimp, cold shrimp salad with pasta, recipes for shrimp pasta salad, shrimp pesto pasta recipes, summer pesto pasta salad, wild argentinian shrimp
Tried this recipe?Let us know how it was!

More Wild Argentinan Shrimp recipes to love

Easy Basil Pesto Pasta

by Leave a Comment

Top down view of a skillet of pasta surrounded with a bowl of pasta, pesto, cheese and a grater

At the beginning of March, we picked up a container of 3 fresh basil plants, and I am so glad we did! Almost 2 months later, it is still providing us it’s fragrant, flavourful leaves to finish sauces, flavour marinades, top pizzas or make a delicious and easy basil pesto pasta! 

Top down view of a bowl of green pesto and three basil plants.
Ingredients
  • 2 cups fresh basil leaves (stems removed)
  • 2 cloves of garlic, peeled and crushed
  • 1/3 cup pine nuts
  • 1/2 cup freshly grated Parmesan or pecorino cheese
  • 8 tablespoons extra virgin olive oil
  • salt & freshly ground black pepper
Preparation

Put the basil, garlic, pine nuts, Parmesan and oil in a food processor, and blitz until smooth. Season to taste, with salt & pepper.

Add the pesto to your favourite pasta and enjoy!

Hope you enjoy this Easy Basil Pesto Pasta recipe! I would love to hear your feedback in the “comments” below!

Here are a few other recipes where I used an easy basil pesto recipe:

Cedar Plank Shrimp with Lemon-Lime Pesto
Stuffed Ontario Pork Tenderloin in Tomato Sauce

Cedar Plank Shrimp with Lemon-Lime Pesto

by 1 Comment

Cedar plank with shrimp. Corn, lemons, sauce, beer and basel surround the board.

BBQ season requires big bold flavours on the grill and food you want to eat with your hands… its’s primal, not 5-star dinning, so have fun with it!! For your next BBQ, try using Wild Caught Argentinian Shrimp with the shell on. Just marinate the shrimp in this lemon-lime pesto, then cook them on a cedar plank for some of the most mouth-wateringly moist and tender shrimp you have ever tasted!! Serve it with fresh local corn on the cob and have a plate of Wet-Naps handy!!!

Ingredients
  • 24 large Wild Caught Argentinian Shrimp (20/30 per lb), thawed & patted dry (shell on)
  • 1 large (or 2 small) cedar planks (soaked as per package directions – 30 minutes to 2 hours)
  • 3/4 cup fresh basil leaves
  • 2 cloves of garlic, peeled and crushed
  • ½ cup pine nuts
  • ½ cup freshly grated Parmesan or pecorino cheese
  • 8 tablespoons extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh lime juice
  • fine salt and freshly ground black pepper (to taste)
  • 2 lemons & 2 limes cut in half
Preparation

Put the basil, garlic, pine nuts, Parmesan and oil in a food processor, and blitz until smooth. Season to taste, with salt and pepper.

Place shrimp in a resealable bag and toss with 1/3 cup of the Pesto sauce. Chill for 20-30 minutes.

Cover the remaining Pesto and serve as a sauce for dipping with the cooked shrimp.Preheat the grill to medium high.

Place the plank on the grill, close the lid, and heat until the plank begins to smoke and crackle.

Place the shrimp in a single layer on the plank. Close the lid and grill, turning the shrimp once, until they are opaque throughout, about 3 minutes per side.

Shrimp on a cedar plank outside on barbeque.

While the shrimp cooks, place the lemon halves, cut side down on the grill and cook until shrimp are done.

Serve shrimp on the cedar plank with reserved pesto, lemons & limes.

Zimmy’s Tips

** Toast the pine nuts and let cool before adding to the pesto for an added layer of flavour

*** If using a gas grill, you can turn off the burner directly below the plank to avoid a potential flare up

This recipe was created in partnership with Marina Del Rey however, opinions in this post are my own.