Prawn, Pasta & Avocado
- 1 bunch of fresh basil leaves
- flesh of one avocado
- 50g of grated parmesan cheese
- 1/2 cup of cream
- 1 cup avocado oil
- 50g pistachio nuts
- juice of 1/2 a lemon
- 2 garlic cloves chopped
Combine pesto ingredients in a food processor and process until smooth.
Pan fry the prawns in lime infused avocado oil until they turn pink.
Toss pesto through hot cooked pasta.
Serve topped with prawns, extra shaved parmesan, basil leaves and a drizzle of avocado oil.