Ingredients:

  • 1 lb (450g) large raw prawns, peeled and deveined
  • 2 tablespoons (30ml) olive oil
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • Juice of 1 lemon
  • 2 cups (60g) fresh basil leaves, packed
  • ¼ cup (60ml) extra virgin olive oil
  • ¼ cup (30g) grated Parmesan cheese
  • ¼ cup (30g) pine nuts, toasted
  • 1 clove garlic
  • Juice of ½ lemon
  • Salt, to taste

Instructions:

  1. In a food processor, combine basil leaves, pine nuts, and garlic.
  2. Blend until well chopped.
  3. With the processor running, drizzle in olive oil until smooth.
  4. Add Parmesan, lemon juice, and salt; pulse until combined. Taste and adjust seasoning.
  5. Heat olive oil in a large sauté pan over medium-high heat.
  6. Add minced garlic and sauté for 30 seconds until fragrant.
  7. Add prawns, seasoning with salt and pepper.
  8. Cook until prawns are pink and opaque, about 2-3 minutes per side.
  9. Squeeze fresh lemon juice over the cooked prawns.
  10. Remove the pan from heat and stir in the prepared pesto until the prawns are well coated.
  11. Serve immediately, garnished with extra basil or pine nuts if desired.