Who says pesto has to be Genovese! Try this Greek recipe for delicious, unusual Santorini caper pesto, toss it with shrimp and serve it over a puree of yellow split peas, made all the better if you have the island’s authrntic fava on hand.
Heat a non-stick or cast-iron skillet to hot and add the olive oil. Add the shrimp and sear over high heat until they start to turn pink. Add the garlic and stir gently, then deglaze with the wine. Add 2 tablespoons of the caper pesto and toss into the shrimp gently. Shaking the pan back and forth so that the pesto is evenly distributed. Cook for about 6-7minutes total then remove from heat.