The best way to serve grilled squid. Although, traditionally, I m a huge fan of olive oil and lemon dressing, I love the flavour and freshness of this aromatic pesto with fresh parsley, coriander and mint. Serve it on a platter over fresh greens, like kale, rocket or spinach leaves and you’ve got a definite “wow”!
- 8 large squid
- 1 Tbs olive oil
- Salt and freshly ground black pepper
For the pesto
- 1 cup fresh coriander leaves
- ½ cup fresh mint leaves
- ½ cup fresh parsley leaves
- ¼ cup lemon juice
- 1/3 cup olive oil
To serve: About 4 cups mixed greens like kale, rocket, spinach, mustard greens
Prepare the pesto: Put all pesto ingredients together in the bowl of a blender or food processor. Blend on high speed until everything is finely chopped and mixed together. Set aside in a bowl until needed.
Prepare the squid: With a sharp knife cut squid at 1 cm inervals, taking care not to cut all the way through. Mix squid with the olive oil in a bowl.
Heat griil on high. Put squid on the rack and season with salt and pepper. Close the cover of the grill and cook 10 minutes, turning once. Transfer in a heatproof bowl and let squid cool slightly.
To serve: Cover the base of a shallow serving platter with the salad greens. Drizzle with 2 tablespoons pesto. Place the squid on the salad greens. With a pastry brush, brush liberally with pesto, until nicely coated. Serve at once with any left over pesto for your guests to serve themselves.