12-16 large,raw tiger prawns
50g/2oz walnut pieces
60ml/4tbsp chopped fresh parsley
60ml/4tbsp chopped fresh basil
2 garlic cloves,chopped
45ml/3tbsp grated fresh parmesan cheese
30ml/2tbsp olive oil
30ml/2tbsp walnut oil
salt and pepper
To Make the pesto,place the walnuts,parsley,basil,garlic,parmesan and oils in a blender or food processor and process until very finely chopped.Season with salt and pepper.Add half the pesto to the prawns,toss them well and cover and chill for an hour or overnight.Thread the prawns on to skewers and cook on a hot BBQ for 3-4 min turning once.Serve with the remaining pesto.
50g/2oz walnut pieces
60ml/4tbsp chopped fresh parsley
60ml/4tbsp chopped fresh basil
2 garlic cloves,chopped
45ml/3tbsp grated fresh parmesan cheese
30ml/2tbsp olive oil
30ml/2tbsp walnut oil
salt and pepper
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