Without having to buy pesto! Quantities here for four – this scales up or down easily.
- 50g blanched almonds
- 1 clove of garlic
- 50g parsley leaves
- 1 grated lemon zest
- 2 tbs lemon juice
- 80ml good olive oil
- 350g spaghetti
- 300g cooked prawns
Dry fry the almonds. Zap all but spag and prawns in a blender. Add 2 tbs water to loosen it if necessary
Cook the spaghetti. Drain, add the prawns to warm though. Add the pesto. Done! I have not made this for a while but the recipe in the book has a smiley face and Oli next to it so I will have to make it again soon.