So a few weeks ago I tried out Giada’s Lemon Cumin Chicken with Mint Pesto. The chicken was pretty good, but the PESTO – oh man, it was the best thing ever. I honestly could have eaten it with a spoon. I only resisted because we had another couple over. After I made it once, I had to make it over and over and I served it with all kinds of things – crackers, veggies, turkey-avocado roll ups, and even with my scrambled eggs and Ezekiel toast. So darn good. I only had one idea for dinner on Monday, and it was the Mint-Walnut Pesto. I based my whole meal around it, and turns out it was freaking delicious mixed up with some jumbo shrimp, cherry tomatoes, spinach, and cannellini beans. This is the perfect weeknight meal – you’ll be in and out of the kitchen within 20 minutes and major bonus – you can make this all in one pan for minimal cleanup. Quick cooking, cleaning, and a healthy and filling meal . . . What could be better!?

How green and pretty is that? Here’s how you’re going to make the pesto (and then you’re going to eat it on everything!) . . . 

Pesto Ingredients
Modified from Giada’s Mint Pesto

1 ½ packed cups (about 1 large bunch) fresh mint leaves
1 packed cup raw spinach
1/3  cup grated Parmesan cheese
1/4 cup chopped walnuts
1 garlic clove
Juice from 1/2 a lemon
1/4 cup extra virgin olive oil (start with a small amount, then add
 more to get to desired consistency)
Salt and pepper to taste

• Mix all ingredients except olive oil in a food processor. Then slowly add the olive oil and continue blending until pesto has reached desired, smooth consistency. Add salt & pepper as needed. 

Now for the rest of the meal . . . 
Get creative and use your favorite veggies! This is what I did:

1 1/2 cups cherry tomatoes 
1 cup spinach 
1 can of cannellini beans 
12 jumbo shrimp
1 tbsp extra virgin olive oil
Salt & pepper to taste

• Heat olive oil in a skillet on the stove. Add cherry tomatoes and saute until slightly softened.
• Add shrimp, cannellini beans, and spinach. Continue to saute until shrimp is cooked through and pink (about 6 minutes but will vary depending on size of shrimp.)
• Add pesto into the pan and mix to coat all veggies and shrimp evenly.
• Serve on it’s own or over pasta, quinoa,  or rice.
• Garnish with freshly shaved parmesan cheese and mint leaves.

Enjoy!