freshly grated cheese
18 cherry medium tomatoes
3 tbs of olive oil
a few marjoram or mint leaves
1/2 glass of white wine
1 cup of extra virgin olive oil
1 cup of pine nuts
1 cup of finely chopped basil leaves
1 cup of grated parmesan cheese
2 s of balsamic vinegar
1 clove of garlic, finely chopped
freshly ground pepper
Heat the olive oil in a pan and sauté the prawns. Add salt and pepper tomatoes and pour in the wine.
Cook until all of the wine has been absorbed.
Set aside and keep warm.
To prepare the pesto, combine the pine nuts and half of the oil in a blender.
Blend until a smooth paste forms.
Add the garlic, remaining oil and basil leaves.
Beat for a further minute.
Add the vinegar and parmesan cheese to the mixture and continue to blend.
If the sauce is too thick, add 2-3 tablespoons of water in order to thin it a bit.
Taste and adjust for salt accordingly.
Serve the shrimps with a dollop of pesto on the side.