Ingredients:

  • 1 lb (450 g) large king prawns, shelled and deveined
  • 2 tablespoons (30 mL) olive oil
  • 1 teaspoon (5 g) sea salt
  • ½ teaspoon (2 g) black pepper
  • 1 lemon (for juicing and zesting)
  • 2 cups (60 g) fresh basil leaves, packed
  • ½ cup (50 g) pine nuts (or walnuts)
  • ⅔ cup (160 mL) extra virgin olive oil
  • 1 cup (100 g) freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • Salt and pepper to taste
  • Juice of ½ lemon (for brightness)

Instructions:

  1. Combine olive oil, salt, pepper, lemon juice, and zest in a bowl. Add the prawns to the marinade and let sit for at least 30 minutes.
  2. In a food processor, blend basil, pine nuts, Parmesan cheese, and garlic until coarsely chopped. With the processor running, gradually add olive oil until smooth. Season with salt, pepper, and lemon juice to taste.
  3. Preheat grill to medium-high heat and lightly oil the grates.
  4. Place marinated prawns on the grill. Grill for 2-3 minutes on each side or until they turn pink and opaque.
  5. Transfer grilled prawns to a serving platter, drizzle with extra pesto, and garnish as desired.