Strawberry & Prawn Pesto Salad

Appetizers & Starters

Salads

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  • Intended for: 1
  • Difficulty level: Easy
  • Prepares in: 1 step
  • Comments: 0
  • Ingredients: 1
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Recipe Description

Recipe is from Victorian Strawberries Association

Ingredients

  • PESTO
  • 1 x 250g punnet Victorian Strawberries, washed and hulled
  • 2 bunches basil leaves
  • 100g walnuts
  • 2 cloves garlic
  • 1 ½ cups grated Parmesan cheese
  • 4 tsp olive oil
  • PRAWN SALAD
  • 12 large or 24 small green prawns, peeled and deveined, with the tails intact
  • ½ cup Strawberry Pesto
  • 200g mixed salad leaves
  • extra strawberries to serve
  • PRAWN PASTA
  • 200g fresh lasagne sheets, cut into thick strips
  • 12 large green king prawns, peeled and deveined, with the tails intact
  • ½ cup Strawberry pesto
  • 100g ricotta cheese
  • extra basil leaves and sliced strawberries to serve

Instructions

  1. To make Pesto.
  2. Place the strawberries, basil leaves, walnuts and garlic in a food processor and blitz with the Parmesan cheese. Gradually add the olive oil and mix to a pesto like consistency.
  3. Store in the fridge in a sealed container.
  4. To make prawns for salad.
  5. Heat a large pan and pan fry the prawns for 2 – 3 minutes each side. Toss in pesto, and strawberries and warm through. Place leaves onto 4 serving plates, top with warm prawns and berries and drizzle with oil if desired. Delicious served with extra pesto. Drizzle with a good olive or chilli oil if desired.
  6. To make pasta.
  7. To make the pasta, bring a large pot of water to the boil and cook the fresh pasta. Drain. Heat a large pan and pan fry the prawns for 2 – 3 minutes each side. Toss in the drained pasta and pesto, and warm through. Crumble with ricotta and extra basil leaves and strawberry slices, then serve immediately.
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