Adapted from Plenty: A Collection of Sarah McLachlan’s Favourite Recipes by Sarah McLachlan with Chef Jaime Laurita.
This pesto is also great on pasta or fish. It’s easy to make in a food processor, but if you don’t have one just chop the ingredients up as finely as possible. A blender is not recommended because there’s not enough liquid for the blender to work properly.
Combine garlic, pecans, oil, sundried tomatoes, cheese and basil together in a food processor and process until smooth.
Over medium heat, saute prawns in butter or oil until they turn pink all over, about 5-7 minutes. Toss with pesto and serve.
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