Sun-dried Tomato Pesto Shrimp + Zucchini Skillet

Instructions

1. Add all the pesto ingredients in a food processor or high speed blender and process until smooth. Set aside.
2. Heat oil in a large skillet over medium high heat. Add garlic and cook for 30 seconds until fragrant.
3. Add zucchini and sauté for about 5 minutes.
4. Add shrimp and cook until they are pink.
5. Add in 2 Tbsps sun-dried tomato pesto and stir everything well to combine and warm.
6. Garnish with additional fresh basil and enjoy!
7. Store leftover pesto in an airtight container in the fridge for un to 10 days.
   Enjoy!