Prawns tartare with pistacchio e citrus pesto

Serve 6

Roughly cut the prawns with a knife; divide the tartare into two parts. In a bowl, mix part of the prawns with the Citrus Pesto, the diced oranges and 15 g. of Evoo then seasonn with salt & Pepper. In another bowl, combine the remaining prawns with the Pistachio Pesto and season with the leftover oil , salt and pepper. Meanwhile in a non-stick pan toast the chopped pistacchios, then repeat the same operation with the sesame seeds. At this point, with the help of a round pastry cutter, arrange the two tartare on plate, side by side. Complete the citrus pesto prawns with the Grated orange zest, a sprinkle of sesame seeds and a pinch of pepper. Garnish the other tartare with chopped pistachios, grated lemon zest, pepper and a drizzle of pistachio pesto oil.