Grilled Corn And Zucchini Salad With Shrimp And Kale Pistachio Pesto Recipe

Ingredients For Grilled Corn And Zucchini Salad With Shrimp And Kale Pistachio Pesto Recipe

• 3 Ears corn, grilled
• 2 Medium/large zucchini
• 0.5 pound Large shrimp, peeled and deveined
• 0.5 Zest lemon
• Squeeze of lemon juice
• 1 teaspoon Olive oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Pepper
• Extra chopped basil for serving
• 1 cup Packed fresh basil
• 1 cup Chopped packed kale
• 0.5 cup Packed flat leaf parsley
• 0.5 Juice lemon
• 2 Cloves garlic, chopped
• 0.33000000000000007 cup Shelled salted roasted pistachios
• 0.25 cup Freshly grated parmesan cheese
• 0.5 cup Olive oil
• 0.25 teaspoon Salt
• 0.25 teaspoon Pepper