Serves 4

Ingredients:

100g Basil Leaves
2 tbsp Cashews
1 Lemon - Juice of
1 handful Baby Spinach
3 tbsp Extra Virgin Olive Oil
200 brown rice pasta
90 grams Watercress
1 pack of raw prawns

Method:

Add the basil, cashews, spinach, olive oil sea salt, black pepper, lemon juice and water to a food processor/blender. Blend until smooth. In a pan of boiling water, transfer pasta and simmer for 10-15 minutes. Add prawns to a frying pan and fry off for 6-8 minutes, until cooked. Drain and rinse. Mix through the pesto through the pasta and top with watercress or rocket. Any leftover pesto can be stored in a jar.