Grilled prawns with walnut pesto
Barbecued prawns are quick to prepare and wonderfully juicy. In this recipe, we pair them with a bold walnut pesto for a refined flavour.
Serves: 4
Preparation time: 30 minutes
Cooking time: 10 minutes
Total time: 40 minutes
Ingredients (serves 4)
- 800 g large raw prawns (unpeeled)
- 2 garlic cloves, finely chopped
- 2 tbsp olive oil
- Juice of 1 lemon
- Salt and freshly ground black pepper
- 75 g walnuts
- 40 g fresh basil leaves
- 1 garlic clove
- 50 g Parmesan cheese
- 100 ml extra virgin olive oil
- Salt to taste
- 1 lemon, cut into wedges
Preparation
- Clean the prawns by slicing open the back with a sharp knife and removing the vein.
- Marinate the prawns with garlic, olive oil, lemon juice, salt and pepper. Leave to marinate for at least 30 minutes.
- To make the pesto: pulse the walnuts, basil, garlic and Parmesan in a food processor. While blending, slowly add the olive oil until you get a coarse pesto. Season with salt.
Cooking
- Preheat the barbecue to medium heat.
- Thread the prawns onto skewers, if desired.
- Grill the prawns for 2–3 minutes on each side until pink and just cooked through. Do not overcook.
- Arrange the prawns on a serving platter and spoon over the walnut pesto or serve it on the side.
