Jumbo prawns with basil and mint pesto

1

Ingredients

  • For the pesto:

  • 15g lightly packed fresh mint leaves
  • 10g lightly packed fresh basil leaves
  • 25g pine nuts, toasted
  • 1 garlic cloves
  • 4 1/2 tbsp extra virgin olive oil
  • 2 tbsp freshly grated Parmesan
  • Salt
  • Freshly ground black pepper

  • For the prawns:

  • 900g uncooked jumbo prawns, peeled and de-veined
  • 2 tbsp extra virgin olive oil
  • Salt
  • Freshly ground black pepper

Use imperial measurements

Method

How to make Jumbo prawns with basil and mint pesto

1) Blend the mint, basil, pine nuts and garlic in a food processor until finely chopped. With the machine running, gradually add the olive oil, processing until well blended. Transfer the pesto to a medium bowl. Stir in the Parmesan and season to taste with salt and pepper.

2) Toss the prawns with the olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.

3) Heat a large, heavy skillet over high heat. Working in two batches, add the prawns and sauté until just cooked through, about 3 minutes.

4) Toss the prawns with enough pesto to coat.

Transfer to a platter and serve.

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