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Ingredients
- 2 lb Prawns skinless
- 2 cups Italian parsley
- 4 cups Arugula
- 5 large garlic cloves.
- 1 cup blanched almonds ( toasted or raw)
- Juice of lemon ( If wished)
Preparation
Step 1
Put all the ingredients in a food processor and pure
Take a sauté pan and make it nice and hot add the oil and right away add the prawns. Cook it until they turn red, then add about 3/4 cup to one cup of Arugula pesto and serve over a bed of fresh spinach with some lemon wedge. Add salt if necessary.
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