Directions:
- Make the pesto by placing the walnuts, basil, garlic,parsley, parmesan and oil in a blender. Whiz until fine. If too dry add some olive oil.
- Place the shrimp in a bowl and toss with half the pesto. Leave in fridge for at least an hour.
- Thread the shrimp on to bamboo skewers, which, if you planned ahead, have been soaking in water for a few hours.
- Cook on the BBQ for about 4 mins.
- Serve with the remaining pesto as a dip.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 33.7 Kcal (141 kJ) | ||
| Calories from fat | 23.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.62g | 4% | |
|---|---|---|---|
| Cholesterol | 3.72mg | 1% | |
| Sodium | 72.83mg | 3% | |
| Potassium | 15.66mg | 0% | |
| Total Carbs | 1.9g | 1% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.17g | 1% | |
| Protein | 0.95g | 2% | |
| Vitamin C | 0.6mg | 1% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.4mg | 1% | |
| Amount Per 100 g | |||
| Calories | 376.77 Kcal (1577 kJ) | ||
| Calories from fat | 263.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.27g | 4% | |
|---|---|---|---|
| Cholesterol | 41.55mg | 1% | |
| Sodium | 814.1mg | 3% | |
| Potassium | 175.03mg | 0% | |
| Total Carbs | 21.19g | 1% | |
| Sugars | 0.25g | 0% | |
| Dietary Fiber | 1.93g | 1% | |
| Protein | 10.64g | 2% | |
| Vitamin C | 6.4mg | 1% | |
| Iron | 1.5mg | 1% | |
| Calcium | 82.5mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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