- 1 cup Basil leaves
- 4 cloves Garlic
- 1/2 cup Pine nuts
- 3/4 cup Extra virgin olive oil
- Per taste Salt
- 1 lbs Shrimp, peeled
- 2-3 tbsp Guacamole
- 4-6 Jalapeño, sliced
- 1/2 cup Quinoa, cooked
- 1/4 cup Black beans
- 3-4 tbsp Pickled onions
Add pine nuts in a food processor and grind it in pulses of a few seconds to make them finely ground.
Next add the basil leaves in the food processor and grind it with the pine nuts. It is recommended to roughly chop the basil leaves before putting them in the food processor.
Once the pine nuts and basil leaves have are thoroughly ground, add extra virgin olive oil, garlic, and some salt. Now grind them all together in pulses until the mixture has a good consistency.
Clean, dry, and peel the shrimp and then put it in a bowl to marinate.
Add pesto sauce per your liking to the shrimp.
Take a pan and heat extra virgin olive oil on medium heat.
Once the oil is hot, add the marinated shrimp one by one. Make sure not to overcrowd the pan.
Take out shrimp once it gets brown-ish crust and keep them aside in a bowl to assemble later.
Clean and rinse black beans and put them aside to assemble later.
Slice 1 Jalapeño into small slices. You can add Jalapeño for extra flavor and some heat.
Chop some lettuce or your favorite greens. I chose lettuce for this recipe but you can choose any other greens of your liking (spinach, kale etc.). Just make sure to chop them finely.
Add cooked quinoa as a base.
Top it with shrimp, guacamole, pickled onions, greens, and some black beans. Serve and enjoy!