Recipe courtesy of Jaime Laurita

Sun Dried Tomato and Pecan Pesto with Prawns

  • Level: Easy
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2 small cloves garlic

1/4 cup pecans

1 to 2 tablespoons olive oil

2 heaping tablespoons oil-packed sun dried 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


  1. Combine garlic, pecans, oil, sun-dried tomatoes, cheese and basil together in a food processor and process until smooth. Over medium heat, saute prawns in butter, or until they turn pink all over, about 4 minutes. Toss with pesto and serve.
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