I must thank Gertrude for her delicious pesto sauce that she gave me the last time I visited her. I have been keeping the pesto sauce in the freezer because it can last longer.
Today, I decided to cook the pesto mix with shrimp, potato and string beans. The smell of this dish is divine.
I cannot stress enough how easy it is to cook delicious meal. This pesto sauce is a mix of pine nuts and fresh basil with some olive oil. Pine nuts although a bit pricey at the store, has a unique nutty flavor and very tasty when mix in the cooking.
Honey is on his way home and he call to know what he will have for dinner. I know as soon as I mention the pesto sauce came from Gertrude, he is thrill to try it. He knows Gertrude is an excellent chef.
I also serve turkey sandwich for him on the side. A person who don't like vegetables as he is, but with this meal he surely get some fiber and starch.
2 big size red potato
1 handful frozen string beans(no need to thaw)
3 cups big size shrimps
1 tablespoon chopped rosemary
1 tablespoon chopped garlic
1/3 cup pesto sauce
2 tablespoon olive oil
seasoned with salt
I serve roast beef pretzel with my pesto meal.
In a big skillet, heat olive oil and small diced potato on low. Cover. Stir it occasionally.
When potato almost cook, add pesto, rosemary, garlic and salt.
Then add frozen string beans. Cover for 1 minute. String beans doesn't take long to cook if you like it on the crunchy side. But you can let it cook longer if you like your string beans softer.
Lastly, add shrimp.
Cover and cook until the shrimp turn pink. Serve warm.