Encornets de pesto - baby squid with pesto

Ingredients

• 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

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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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