Ingredients
>
1 cup packed fresh basil leaves
>
1/4 cup roasted unsalted cashews
>
1 clove garlic
>
3 tbsp nutritional yeast
>
1 tbsp lemon juice
>
1/2 cup olive oil
>
1 lb raw large shrimp, peeled and deveined (thawed if frozen)
>
3 large tomatoes
Steps
1
Set grill or large grill pan to medium-high. In a food processor, pulse the basil, cashews, garlic, nutritional yeast, and lemon juice until smooth, stopping and scraping down side of bowl as needed. With food processor running, drizzle in the oil. Drizzle in 1–2 tbsp water until pesto is runny but still thick. Season with salt and pepper to taste.
2
In a large bowl, toss the shrimp with ⅓ cup pesto until well coated, reserving remaining pesto. Place shrimp on grill and grill 1–2 min. per side, until cooked through.
3
Thinly slice the tomatoes. Serve shrimp with tomatoes, drizzled with reserved pesto.
