King prawns char grilled and tossed with a basil pesto and cherry tomatoes, served with Penne Pasta. This recipe is for two people


  • Good pinch of Rock Salt

  • Basil - Fresh approx 25 large leaves or more if smaller

  • Garlic - 2 Cloves crushed

  • Pine Nuts - 3 tablespoons lightly toasted

  • Extra Virgin Olive Oil - 3 tablespoons

  • Parmesan cheese - 3 - 4 tablespoons good quality grated

  • King Prawns - Green approx 250g

  • Garlic - 1 Clove Crushed

  • Extra Virgin Olive Oil - 1 tablespoon

  • Lemon - Juice of 1 Lemon

  • Cherry tomatoes - 10 halved

  • Red Onion - 1 finely chopped

  • Penne Pasta

  • Basil - Small handful of fresh basil roughly chopped for garnsih


  • 1.


  • 2.

    Please note this can be made prior - up to 7 days

  • 3.

    Using a blender: Add basil, salt and garlic and mix into a paste. Slowly add in half of the olive oil, blending on low. Add cheese and the remaining olive oil. Blend until all ingredients are mixed together well.

  • 4.

    Marinate prawns in garlic and olive oil for 15 minutes in the fridge

  • 5.

    Heat saucepan of water to boiling - add pinch of salt and pasta. Cook to taste and drain

  • 6.

    Heat non stick fry pan. Add Onions and soften, remove from heat and allow to cool slightly. Add 4 tablespoons of pesto and cherry tomatoes.

  • 7.

    Heat Grill pan or BBQ. Cook Prawns on high heat until orange colour begins to appear add to fry pan with Lemon juice and pasta, toss until mixed

  • 8.

    To Serve

  • 9.

    Place serving of pasta in a bowl, garnish with fresh basil


Excess Pesto can be stored in a jar with a layer of oil on top for up to 10 days
Fettucine pasta also works well

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