This is one of my favourite recipes. It takes less than 15 minutes to pop on the table and it’s a culinary triumph. This taste sensation combines dairy-free pesto with just-cooked zucchini spaghetti, plump and juicy prawns, and crunchy pistachios. You just have to try it to understand how seriously good it is.
4 tbsp coconut oil
700 g raw king prawns, shelled and deveined, with tails in tact
4–5 zucchini, spiralised into thin noodles
2 garlic cloves, chopped
1 large handful of basil leaves, plus extra to serve
1 large handful of mint leaves
60 g pine nuts, toasted
120 ml olive oil
1½ tablespoons lemon juice
Sea salt and freshly ground black pepper
Extra-virgin olive oil
80 g (½ cup) pistachio nuts (activated if possible), toasted and roughly chopped
Chilli flakes (optional)
- To make the pesto, place all the ingredients in the bowl of a food processor and whiz until the herbs and nuts are finely chopped. Taste and season with salt and pepper.
- Melt 2 tablespoons of coconut oil in a large frying pan over medium–high heat.Season the prawns with salt and pepper, then cook, in batches, for 1 minute on each side until just cooked through. Remove the prawns from the pan and set aside, covered with foil to keep warm.
- Wipe the pan clean and place over medium heat. Add the remaining coconut oil and the zucchini spaghetti and sauté for 2 minutes until the zucchini is almost cooked through. Season with a little salt and pepper. Remove from the heat, add the cooked prawns and the pesto and toss to combine.