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Categories:Viewed: 49 - Published at: 7 years ago
Ingredients
- 1/4 cup whole raw almonds
- 2 cups loosely packed fresh basil leaves
- 1 cup loosely packed fresh flat-leaf parsley
- 12 anchovy fillets, rinsed
- 2 garlic cloves, peeled
- 1/4 cup plus 2 tablespoons extra-virgin olive oil
- Zest of 1 lemon, plus lemon wedges, for serving
- Coarse salt and freshly ground pepper
- 12 prawns, shells and heads intact
Method
- Preheat the oven to 350F.
- Toast the almonds on a rimmed baking sheet in oven, stirring occasionally, until fragrant and golden brown, about 10 minutes.
- Let cool completely; coarsely chop.
- Process the almonds, basil, parsley, anchovies, and garlic in a food processor until combined.
- Add the oil in a slow, steady stream, and process until smooth.
- Transfer to a large bowl.
- Stir in the lemon zest; season with salt and pepper.
- Reserve 1/4 cup pistou for dipping.
- Heat a grill to medium-high (if using a charcoal grill, coals are ready when you can hold your hand 5 inches above grate for just 3 to 4 seconds).
- Toss the prawns with the remaining pistou.
- Grill, turning once, until cooked through, about 2 1/2 minutes per side; season with salt and pepper.
- Serve with the lemon wedges and reserved pistou for dipping.
