in a blender or food processor, combine: 1 garlic clove, 1 cup walnuts, 1 oz parmesan cheese, large handful fresh basil, 5oz spinach, 1/4 cup olive oil, 1T lemon juice (juice of 1 lemon), 4T water, or as needed.
Blend until smooth.
For the Sheet Pan Shrimp and Veggies w/ Rice:
Add 1 cup brown rice to 2 cups water in a medium sauce pan. Bring to a boil, cover and lower heat to low. Simmer ~20 mins or until water is absorbed.
Preheat oven to 400 F.
Cut 2 medium zucchini into half-moons
Cut & discard woody ends off 1bunch asparagus. Cut spears in half.
Toss zucchini, 8 oz mushrooms and asparagus w/ 2T olive oil. Sprinkle lightly w/ S&P.
Place on sheet pan w/ 1# shrimp (may need more pans). Bake ~20 mins or until shrimp is cooked through & veg are fork tender.
Build a bowl w/ brown rice, shrimp and vegetables. Top w/ pesto to taste (1-2T) per serving. Mix & serve.