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Green Smoothie Lovers Pesto
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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).
Prep Time5 mins
Cook Time3 mins
Total Time8 mins
Servings: 2


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

To serve:

  • 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.

To serve:

  • 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.
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