In your food processor, add garlic until pulverized. Add basil and mix. Add parmesan and pine nuts.
Add olive oil. Season. Add lemon juice. Adjust seasoning and ingredients as necessary. In a frying pan, heat a splash of olive oil.
Add the calamari rings, season and cook until tender (some water will be released). Don't overcook or they become rubbery. Remove from pan.Coat the calamari with some pesto. Stir.
Add more pesto as required and season to taste. Be sure to serve with a fresh baguette and a nice Sancerre.
