Encornets de pesto - baby squid with pesto

Name: Encornets de pesto - baby squid with pesto
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 3
Cuisine: en
Ingredients: 600 g whole baby squid, cleaned up & cut into small rounds; 1 lemon to garnish the plate; 2 bunches of fresh basil; 1 clove of garlic (2, if you love garlic); 80 g (approximately) parmesan, high quality; 80 g (approximately), toasted pine nuts; splash of lemon; 100 ml of high quality olive oil

Main Dish

3 servings

10 min

15 min

Very Easy

Encornets de pesto - Baby Squid with pesto

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Ingredients

Number of serving: 3

600 g whole baby squid, cleaned up & cut into small rounds
1 lemon to garnish the plate

Pesto:

2 bunches of fresh basil
1 clove of garlic (2, if you love garlic)
80 g (approximately) parmesan, high quality
80 g (approximately), toasted pine nuts
splash of lemon
100 ml of high quality olive oil

Preparation

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.

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