Sundried Tomato and Pecan Pesto with Prawns

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Adapted from Plenty: A Collection of Sarah McLachlan’s Favourite Recipes by Sarah McLachlan with Chef Jaime Laurita.

Serves 4

This pesto is also great on pasta or fish. It’s easy to make in a food processor, but if you don’t have one just chop the ingredients up as finely as possible. A blender is not recommended because there’s not enough liquid for the blender to work properly.

2 small cloves garlic
1/4 cup pecans
1-2 tablespoons olive oil
2 heaping tablespoons oil-packed sundried tomatoes
2 heaping tablespoons parmesan cheese
1/2 cup basil leaves (spinach will do in a pinch)
1 pound prawns, shelled and deveined
2 tablespoons butter or oil

Combine garlic, pecans, oil, sundried tomatoes, cheese and basil together in a food processor and process until smooth.

Over medium heat, saute prawns in butter or oil until they turn pink all over, about 5-7 minutes. Toss with pesto and serve.

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