Jumbo prawns with basil and mint pesto
- Preparation Time20 mins
- Cooking Time6 mins
- Serves6
- DifficultyEasy
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
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.
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.