Peel <quantity>2<unit>cloves</unit></quantity> of garlic and put them in the mortar and pestle

Add <quantity>⅓<unit>cup</unit></quantity> of pistachios

Add <quantity>2/3<unit>tbsp</unit></quantity> of flaky salt

Add togarashi to taste

Pound ingredients until garlic breaks down

Add <quantity>1 ½</quantity> green chili cut in small pieces

Pound ingredients until green chili peppers breakdown

Add <quantity>¼<unit>bunch</unit></quantity> oregano

Add <quantity>½<unit>bunch</unit></quantity> basil, including stems

Add <quantity>½<unit>bunch</unit></quantity> coriander leaf, including stems

Pound ingredients until herbs breakdown

Stream in <quantity>½<unit>cup</unit></quantity> of extra virgin olive oil

Mix ingredients until the olive oil is completely emulsified

Add <quantity>1<unit>tbsp</unit></quantity> of apple cider vinegar

Mix ingredients until the paste is smooth and creamy. The wild green pesto is ready

Brush <quantity>4</quantity> large red prawns with olive oil

Season both sides of the red prawns with salt to taste

Cut <quantity>1</quantity> lime in half. Squeeze the juice over both sides of the red prawns

Spread <quantity>2<unit>tbsp</unit></quantity> of the green pesto all over the red prawns

Spread out the embers from the fire. Place a grill over top. Grill the red prawns for 2m on each side

Hold the bellies of the red prawns on the grill to slightly char legs

Hold the heads of the red prawns on the grill to cook through

Remove the red prawns from the grill. Let them rest for 2m

Starting at the bellies, peel the shells of the red prawns outwards, like an orange, to remove. The shells on the head should come off in one piece

Season with more green pesto, lime juice and salt to taste

Enjoy!