Ingredients

• 2 small cloves garlic
• 1/4 cup pecans
• 1 to 2 tablespoons olive oil
• 2 heaping tablespoons oil-packed sun dried tomatoes
• 2 heaping tablespoons Parmesan cheese
• 1/2 cup basil leaves (spinach will do in a pinch)
• 1 pound prawns, shelled and deveined
• 2 tablespoons butter or oil

Instructions

1. Combine garlic, pecans, oil, sun-dried tomatoes, cheese and basil together in a food processor and process until smooth. Over medium heat, saute prawns in butter, or until they turn pink all over, about 4 minutes. Toss with pesto and serve.;