Pascal Silman

Pascal Silman

Taste and Elegance at the Table: Avocado Pesto with Prawns and Beetroot Chioggia

If you are looking for an explosion of flavours and a presentation that delights the senses, this recipe is for you. It combines the smoothness of the avocado with the intensity of the prawns and the sweetness of the Chioggia beetroot in a creation that will captivate your guests.

To begin, in the blender jar, blend all the ingredients until you have a smooth, vibrant green mixture. If the consistency is too thick, add a little water to get the desired texture.


  • 2 ripe Avocados
  • 1 Thai Red Pepper
  • 1 clove Garlic
  • 7 Mint leaves
  • 30gr Toasted Hazelnuts
  • 1 teaspoon Hazelnut Oil
  • 2 tbsp Avocado Oil

In a frying pan, heat the olive oil with the garlic, carrot and onion. Add the shrimp trimmings and caramelise. When golden brown, deglaze with pomegranate vinegar, add molasses and water. Simmer for 20 minutes, filter and reduce the syrup.

If you want to prepare this dish for 4 people, you will need:

  • 20 Pieces of Pink Shrimps
  • 1 tablespoon of Olive Oil
  • 1 clove of Garlic
  • ½ Carrot
  • ½ Onion in strips
  • 1 tablespoon of Pomegranate Vinegar
  • 2 tablespoons of Pomegranate Molasses
  • ¼ L of Water

Finally, place a base of avocado pesto on the plate, arrange the thin slices of walnut and beetroot. Arrange the prawns elegantly, drizzle with the reduced syrup and garnish with hazelnuts and mint leaves for a final touch of freshness – an exquisite combination for an unforgettable culinary experience!

For this final step, use:

  • ½ Walnut
  • 2 Chioggia Beetroot


Remember, presentation and flavour combinations are the key to creating memorable dishes.