Rosemary prawns with pea pesto recipe

19 ratings Rate
  • Serves 4
  • 25 mins to prepare and 10 mins to cook
  • 255 calories / serving
  • Healthy
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Rosemary prawn skewers with pea pesto HERO

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. 

  • Ingredients

  • 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 frozen peas, defrosted
  • ½ garlic clove
  • 25g (1oz) Parmesan, finely grated
  • 25g pine nuts
  • 1tbsp extra-virgin olive oil plus extra for greasing
  • Energy 1065kj 255kcal 13%
  • Fat 16g 23%
  • Saturates 3g 15%
  • Sugars 2g 2%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 5.4g Protein 23.8g Fibre 3.6g

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