Pesto Prawns

Makes 12

• 75g Parmesan, cubed

• 50g coriander leaves

• 1 clove garlic, chopped

• 1/4 cup (40g) cashews, toasted

• 1/4 cup (60g) olive oil

• 200g cooked prawns, peeled, tail on

• 1/4 iceberg lettuce, finely shredded

• 1 tablespoon (15g) olive oil

• 1 tablespoon (15g) fresh lemon juice

Place Parmesan into the thermo bowl.

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Add the coriander, garlic, cashews and oil.

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Using the spatula stir well then set aside until required. Combine the lettuce, oil and lemon juice, season to taste and toss to coat. Top with the prawns and serve with pesto.

TIP: If you have leftover pesto refrigerate and serve with baked potatoes, on toast, pasta and atop steamed fish or chicken.