Calling all pesto lovers…

Fresh, light, and simple ingredients … this dish is really easy to throw together for a really ‘green’ but brilliantly delicious and nutritious bowl of goodness.

A wonderful combination using a base of coconut cream and pesto, simply complete by adding fresh seafood and a few veggies of choice.



Creamy Pesto Seafood

Pesto … so versatile and a great base for any combination, simply swap out the seafood for chicken, fish or protein of choice.
Prep Time 15 minutes
Cook Time 15 minutes
Servings 4


  • 16 King Prawns, green
  • 16 Scallops, raw
  • 1 Broccoli head, cut into florets
  • 6 Aspargus spears, cut into pieces
  • 10 Green Beans, cut in pieces
  • 2 cloves Garlic, crushed
  • 1 Chilli (long red), finely chpped
  • 1 cup Coconut cream
  • ½ cup Pesto
  • 1 tbs Pine nuts, toasted


  • 2 cloves Garlic
  • 2 handful Basil
  • 2 handful Mint
  • 80 g Pine nuts
  • 50 g Parmesan, grated
  • 120 ml Olive oil
  • 1 tbs Lemon juice


  • Steam broccoli, asparagus and beans until el dente (set aside)
  • Pan-fry garlic and chilli in a little olive oil until softened
  • Add prawns, scallops, tomatoes and pesto fry till seafood is just cooked
  • Add coconut cream, simmer gently
  • Add drained vegetables … toss until well coated
  • Make sure the seafood is cooked through … add more pesto if you needed
  • Serve on Cauliflower rice, topped with toasted pine nuts


  • Place all ingredients in a blender and combine well, adjust flavours accordingly.