I love pesto! or for that fact, anything with basil, so it’s no wonder that I always keep a jar of it stocked in my pantry,or in my freezer when I make it homemade. I think it enhances a lot of dishes and it’s a way to add a lot of flavor. Pesto is exceptionally good when brushed on shrimp, and oh so easy to prepare!
I decided to grill my shrimp inside because A, it’s too cold outside!!, and B, I wanted a good excuse to use my new Le Creuset grill pan!! I love the size of it, not too big, and not too small, fits perfectly on one burner, and great for grilling shrimp. But of course any indoor grill pan will do.
Another thing I always have in my house, are those sweet little Campari tomatoes, I always have a bowl of them sitting on my counter. To make this sauce, I just slit the top and bottom of each tomato, put them on a cookie sheet with olive oil, crushed garlic, salt and pepper. Roast them at 400 Degrees till they pop open a little, and the juices start to run. Pour everything over some hot pasta, oil and all,, and mix in some fresh basil!