These prawns turned out really well, and according to Finney (prawn aficionado), they didn't overwhelm the flavour of the prawn, and were perfect on the barbeque.
Basil Pesto
1 bunch basil
3 cloves garlic, roughly chopped
1/2 cup toasted pinenuts
1/3 cup grated strong italian hard cheese - parmigianno or asiago
good pinch salt and ground pepper
1/3 cup good olive oil
Whiz all but olive oil in the food processor into a chunky paste then gradually add olive oil until combined.
Pesto can be used as a dip, fold through cooked pasta or as a marinade for fish, chicken or prawns.
For the prawns, I used 500g green prawn cutlets (ie peeled, cleaned but tail still on) and used about 2/3 of the above pesto to marinate for a couple of hours. Add a glug or two extra olive oil if needed.
BBQ until prawns are cooked. Voila
Basil Pesto
1 bunch basil
3 cloves garlic, roughly chopped
1/2 cup toasted pinenuts
1/3 cup grated strong italian hard cheese - parmigianno or asiago
good pinch salt and ground pepper
1/3 cup good olive oil
Whiz all but olive oil in the food processor into a chunky paste then gradually add olive oil until combined.
Pesto can be used as a dip, fold through cooked pasta or as a marinade for fish, chicken or prawns.
For the prawns, I used 500g green prawn cutlets (ie peeled, cleaned but tail still on) and used about 2/3 of the above pesto to marinate for a couple of hours. Add a glug or two extra olive oil if needed.
BBQ until prawns are cooked. Voila
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