Sarah Di Lorenzo and her three daughters make a family favourite

Sunrise nutritionist, Sarah Di Lorenzo was joined by her three daughters Charlotte, Coco and Chloe to show how to prepare a family favourite – delicious pesto zoodles with grilled prawns.

PESTO ZUCCHINI NOODLES WITH GRILLED PRAWNS AND ALMOND AND BASIL PESTO

Serves 4

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Ingredients –

1 tbsp of extra virgin olive oil

1 kg of kg prawns

1 teaspoon of dried oregano

1 teaspoon of dried basil

1 teaspoon garlic powder

3 large zucchini spiralled

Salt and pepper

1/2 cup of almond and basil pesto

1 cup of chopped cherry tomatoes

1/4 cup of grated parmesan cheese

1/2 cup of fresh shopped parsley to garnish

Method –

1. Heat 3 of teaspoons of olive oil in the fry pan and cook the prawns. Stir in the oregano, basil and garlic powder and set aside.
2. Add the zucchini noodles and remainder of the olive to to another pan, cook for a minute and then add the pesto stirring through.
3. Divide the zucchini noodles among 4 plates, top with the cooked prawns and cherry tomatoes. Sprinkle parmesan cheese over the tip and garnish with parsley.

ALMOND AND BASIL PESTO

Ingredients –

4 cups of fresh basil

1/2 cup of olive oil

1/2 cup of roasted almonds

1/2 cup of parmesan cheese

1 lemon juiced

3 cloves of garlic

Method –

Add all ingredients to a food processor and blitz.