April 25, 2016
1Toast the seeds in a dry frying pan until they begin to pop.
2Blend the toasted seeds, parmesan, garlic, watercress, lemon zest and juice along with half of the oil, in a food processor until you have a thick paste.
3As its blending, add more oil until it becomes drizzling consistency.
4Add a splash of olive oil to large frying pan over a medium-low heat.
5Toss the courgetti into the pan with the cooked prawns and cook for 2-3 minutes, until the courgetti just begins to soften.
6Stir through the pesto to warm before serving.
Cook’s Tip: The recipe will make around 450ml of pesto, any excess will keep in the fridge in a sealed container for a week.