Encornets de pesto - baby squid with pesto

Main Dish
3 servings
10 min
15 min
Very Easy


Number of serving: 3
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


  • 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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