Prawn, pesto & roast potato salad recipe
Ingredients
1 bunch basil, leaves picked
2 garlic cloves
1/4 cup pine nuts, toasted
1/4 cup freshly grated parmesan
1/3 cup extra virgin olive oil
About 4 cups leftover roast potatoes (see tip)
Spray olive oil
450g cooked prawns, peeled, tails on
1 cup semi-dried tomatoes, roughly chopped
Prawn, pesto & roast potato salad recipe
Method
Step 1
Place the potatoes into a large deep frying pan and spray with oil. Toss to coat. Heat over medium heat, turning occasionally, for about 5 mins or until warmed through.
Step 2
Process the basil, garlic, pine nuts and parmesan in a food processor until finely chopped. With the motor running, gradually add the oil until well combined. Season with salt.
Step 3
Combine the potatoes, prawns and tomatoes in a large bowl. Add half the pesto and toss to combine. Add a little more pesto to taste. Serve with remaining pesto, if desired.
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