top of page
Image by omid haqsheno
detail wihite.png

Grilled Peach & Shrimp Salad with Basil Pesto

detail wihite.png

Grilled Peach & Shrimp Salad with Basil Pesto

IMG_1014 (1).jpg


12 oz Package of Valicenti Grilled Peaches & Basil Ravioli

Basil Pesto
2 c fresh basil, packed
1/2 c freshly grated Romano or Parmesan-Reggiano cheese
1/2 c extra virgin olive oil
1/3 cup pine nuts (can substitute chopped walnuts)
3 garlic cloves, minced (about 3 tsp)
Salt & pepper to taste

On the Grill
1/2 lb of large shrimp, peeled and deveined
2 large peaches, sliced

8 oz of mixed greens handful of heirloom cherry tomatoes (per serving)
1 red onion, sliced thin
Fruity vinegrette for dressing


Basil Pesto

Combine all ingredients except olive oil, salt, and pepper in a food processor. Process until all ingredients are relatively smooth, being mindful to periodically scrape the sides of the processor bowl for an even blend.

Then, run processor and steadily pour in olive oil until emulsified.

Season with salt and pepper and set aside.

On the Grill

On soaked bamboo skewers, impale shrimp with slices of peaches and coat with pesto. Grill on medium heat (about 350 degrees) and cook for 2-3 minutes on each side until shrimp are pink.


Rinse greens and toss in onion, tomatoes, and a drizzle of vinegrette. Boil ravioli per instructions on package, then coat with pesto to taste

Plate ravioli on top of salad with shrimp on the side and peach slices in salad. Garnish with grated parmesan.

Serves 3.

bottom of page