Rosemary prawns with pea pesto recipe

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Rosemary prawn skewers with pea pesto HERO
  • Rating: 4 stars
  • Cost per serving: £2.77
  • 25 mins to prepare and 10 mins to cook Takes: 25 mins to prepare and 10 mins to cook
  • 4 Serves: 4

To make the pesto, whizz all the ingredients together in a food processor with 5 tbsp water to make a paste. Add a little seasoning to taste. 

Toss the prawns with the chilli, garlic and olive oil. Strip most of the leaves from the rosemary twigs, leaving the top few in place. Cut the base of each twig diagonally to make a sharp point and spear 3 prawns onto each twig, until all the prawns are used up.

Finely chop a tablespoon of the reserved rosemary leaves and sprinkle over the prawns. Season well and add to the barbecue or pan and cook for 2-3 minutes on each side, or until cooked through. Serve the prawn skewers with the pea pesto and some lightly charred lemon wedges. 

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  • For the prawn skewers
  • 400g (13oz) raw, shelled king prawns
  • ½ red chilli, deseeded and finely chopped
  • ½ garlic clove, finely chopped
  • 2 tbsp extra-virgin olive oil
  • 2 x 25g packs rosemary, leaves stripped
  • lemon wedges, to serve
  • For the pesto
  • 1 x 25g pack basil leaves
  • 200g (7oz) frozen peas, defrosted
  • ½ garlic clove
  • 25g (1oz) Parmesan, finely grated
  • 25g (1oz) pine nuts
  • 1tbsp extra-virgin olive oil plus extra for greasing
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Each serving contains
  • Calories 245 12%
  • Sugar 2g 2%
  • Fat 13g 19%
  • Saturates 2.5g 13%
  • Salt 0.6g 10%
of an adult's Reference Intake amount. Find out more
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