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PREP 30 minutes
TOTAL 30 minutes
Serves
US | METRIC

INGREDIENTS

For the wild garlic pesto
  • 3 Large handfuls of wild garlic
  • ½ Bunch basil
  • 30 g Pine nuts
  • 30 g Parmesan cheese
  • 1 Lemon (the zest and the juice)
  • Olive or rapeseed oil
  • Sea salt
For the prawns
  • 12 - 18 big shell on prawns
For the pesto
Barbecued whole prawns with wild garlic pesto and lemon

Barbecued whole prawns with wild garlic pesto and lemon

Juicy shell on prawns with a zingy wild garlic pesto

Spring is finally here! And that means it's officially wild garlic season. I love using the leaves in a pesto and storing it in the fridge - it lasts for ages so you can enjoy it even when the season is finished.


It's lovely here with fresh prawns. I barbecued them because I'm a bit obsessed at the moment but these prawns would be delicious pan fried as the star is really the pesto.

  1. First toast the pine nuts over a low to moderate heat in a frying pan. You want them to be lightly golden - be careful they can burn quickly. Set to one side and allow to cool before adding to a blender.
  2. Add the wild garlic, the basil, lemon zest and a large pinch of salt to the blender. Add a glug of oil and blitz for 10 - 20 seconds, giving it a mix half way through. Add more oil to match your desired consistency.
  3. Once you're happy with the pesto, add the grated parmesan and the lemon juice. Give it a stir and check the seasoning, adding more salt if required.
  4. Store in a clean, sterilised jar and cover with a thin layer of oil to protect it. The pesto will last for weeks in the fridge.
  5. At dinner time fire up the BBQ and grill the prawns in each side for a couple of minutes until pink. Serve up with dollops of and extra lemon wedges in the side. Enjoy!
Barbecued whole prawns with wild garlic pesto and lemon

Barbecued whole prawns with wild garlic pesto and lemon

Juicy shell on prawns with a zingy wild garlic pesto

Spring is finally here! And that means it's officially wild garlic season. I love using the leaves in a pesto and storing it in the fridge - it lasts for ages so you can enjoy it even when the season is finished.


It's lovely here with fresh prawns. I barbecued them because I'm a bit obsessed at the moment but these prawns would be delicious pan fried as the star is really the pesto.

PREP 30 minutes
TOTAL 30 minutes
favorite
print
like
Serves
US | METRIC

INGREDIENTS

For the wild garlic pesto
  • 3 Large handfuls of wild garlic
  • ½ Bunch basil
  • 30 g Pine nuts
  • 30 g Parmesan cheese
  • 1 Lemon (the zest and the juice)
  • Olive or rapeseed oil
  • Sea salt
For the prawns
  • 12 - 18 big shell on prawns
For the pesto
  1. First toast the pine nuts over a low to moderate heat in a frying pan. You want them to be lightly golden - be careful they can burn quickly. Set to one side and allow to cool before adding to a blender.
  2. Add the wild garlic, the basil, lemon zest and a large pinch of salt to the blender. Add a glug of oil and blitz for 10 - 20 seconds, giving it a mix half way through. Add more oil to match your desired consistency.
  3. Once you're happy with the pesto, add the grated parmesan and the lemon juice. Give it a stir and check the seasoning, adding more salt if required.
  4. Store in a clean, sterilised jar and cover with a thin layer of oil to protect it. The pesto will last for weeks in the fridge.
  5. At dinner time fire up the BBQ and grill the prawns in each side for a couple of minutes until pink. Serve up with dollops of and extra lemon wedges in the side. Enjoy!