Green Smoothie Lovers Pesto | Garlic Prawn Toasties
Feel free to add extra cheese to this concoction, either feta or parmesan works well. Store prepared pesto in a jar in the fridge for 2-3 days. A note on prawns (I only discovered this after making these: King prawns are sea caught prawns and less vivid in colouring to their farmed counterparts, next time I will definitely be buying those).
For the Green Smoothie Lovers' Pesto:
- 1/4 cup freshly chopped coriander or flat leaf parsley tightly packed
- small handful watercress
- 6 large pitted green olives
- 1 tbsp toasted pine nuts
- 1 tsp garlic powder
- 1/2 cup finely grated cheddar
- 1 tablespoon olive oil
- good grind of salt and pepper to taste
- 1/4 cup frozen peas thawed
- bread of choice
- 3 peeled cooked prawns per serve or poached chicken or egg
To make the Green Smoothie Lovers' Pesto:
Place all pesto ingredients except for peas in a large jug and using a hand blender, blend until the herbs are minced well. Add a little water, about a tablespoon, if the pesto seems a little dry. Add thawed peas and mix into the pesto.
Spread pesto on a slice of sourdough bread, be generous. Top with prawns and pop under a hot grill for 4 minutes for the pesto to "melt". If using eggs or poached chicken, grill the pesto bread first then top with an egg or chicken pieces.