Shrimp And Pesto Mozzarella Roll
Chef Shac, Director of Empowered By Food.
1 Unwrap and Roll Mozzarella Pkg
½ cup cilantro pesto
1 whole tomato sliced
¼ lb. spinach or greens of your choice
10 cooked shrimp sliced in half
Cilantro Pesto Recipe
Prep time: 5 minutes
2 cups, packed, of cilantro, large stems removed
1/2 cup blanched almonds or pecans
1/4 cup chopped red onion
3 cloves garlic
1/2 teaspoon chopped and seeded serrano chile- optional
1 teaspoon Kosher salt
1/4 cup olive oil
Method: In a food processor, pulse the cilantro, almonds, onion, chile, and salt until well blended. With the food processor running, slowly add the olive oil in a steady stream.
Add more oil as needed for your use. Makes about 1 cup.
Whatever you don't use, you can freeze. Line a ice cube tray with plastic wrap and fill in the individual cube spaces with the pesto. Freeze and remove from the ice tray, put in a sealed freezer bag for future use.
Roll out the mozzarella roll and cut in half. Layer the ingredients above in the order they are listed. Spread pesto, top with tomato, spinach, and shrimp. Roll up cut and serve.