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Cilantro Pesto Prawns
Try these wines with this recipe
Pesto:
1 bunch cilantro, root end removed
3 cloves garlic
1 tablespoon rice wine vinegar
¼ cup almonds, slivered
½ cup olive oil
½ cup Asiago cheese, grated
Salt and pepper to taste
Prawns:
2 pounds medium prawns, (21-25 per pound), peeled and deveined
¼ cup olive oil
Salt and pepper to taste
½ cup AVV Estate Chardonnay
Pesto:
Place cilantro, garlic, rice wine vinegar and almonds in a food processor and pulse until roughly chopped. Turn food processor on and add oil in a thin stream until incorporated, then add cheese with salt and pepper. Set aside ½ cup for prawns and freeze or refrigerate the rest of pesto for future use.
Prawns:
Heat olive oil in a saute pan and add prawns. When underside turns a bright pink, turn the prawns and add the wine and pesto and cook another two minutes. Serves 4.
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