I think one of life’s simple pleasures has to be homemade pesto. There is nothing quite like it – it is so delicious, and I personally feel like I am just tasting a little part of Italy with every bite. What I also love is that it is relatively quick and easy to make. I mean you just shove it all in a food processor and blend. It can also be mixed up and bulked out with other ingredients, however for this recipe I have kept it traditional with just basil. When I make this, it is generally because I want something in a rush, and that is why this recipe is pesto with prawns. If you buy cooked prawns, you literally can just throw them in, and you have a healthy delicious meal instantly.
This recipe is great if you can make the pesto in advance for a quick five-minute meal, however if that isn’t possible, it still should never take more than 20 minutes to get it together. Easy peasy lemon squeezy.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Skill – Very Easy
1 cup olive oil
100g pine nuts
3 cloves chopped garlic
50g grated parmesan
1 pack cooked king prawns
Pasta (amount for the number of people eating)
Start by boiling the kettle and prepping the pasta. Place the pasta in a large saucepan with a good sprinkling of salt. Pour over the boiling water and cook on a medium heat until soft.
Whilst the pasta cooks, you can prepare the pesto. In a food processor, add the basil, pine nuts, olive oil, chopped garlic and parmesan. Blend until completely smooth. Then add a good sprinkling of salt and pepper as well as a dash of balsamic vinegar. Blend again until completely mixed together.
Once the pasta is cooked, pop into a cullender and pop the saucepan lid over it. Using the same saucepan, place it back on the heat with a dash of olive oil. Place the pesto into the saucepan with a tiny bit of hot water. Also add the prawns. When the mixture is bubbling, check to see if it is all hot including the prawns. When you are happy it is done, pop the pasta back in the saucepan and mix everything together until it is all even and hot through.
Serve with a lovely grating of parmesan and some salad leaves. Eat within 2 days.
This recipe is my own.