Squid with cilantro pesto
4 servings
40 minutes
Cilantro pesto squid is a refined dish with Italian character but unexpected Eastern notes. Tender and juicy squid absorb the rich aroma of fresh cilantro, the brightness of lemon juice, and the nutty depth from pine nuts. The cilantro and garlic-based pesto adds spiciness and green freshness to the sauce. The light tang of pickled red onion perfectly complements the texture of the squid. The dish is served warm but can also be enjoyed chilled – as an elegant appetizer or a light summer dinner. This recipe is perfect for those who appreciate flavor harmony and love unexpected gastronomic combinations.
1
Slice the red onion into thin half-rings lengthwise, then marinate in the juice of half a lemon.
- Red onion: 1 head
- Lemon: 1 piece
2
Roast pine nuts.
- Pine nuts: 30 g
3
Blend the remaining juice with garlic, nuts, salt, vegetable oil, and cilantro into a green liquid paste.
- Lemon: 1 piece
- Garlic: 2 cloves
- Pine nuts: 30 g
- Salt: to taste
- Vegetable oil: 150 ml
- Cilantro: 30 g
4
Cut the squid into thin strips and boil for 5-7 minutes in barely boiling chicken broth.
- Squid: 600 g
- Chicken broth: 1 l
5
Mix the squid with pasta, sprinkle with nuts and red onion. Serve.
- Squid: 600 g
- Cilantro: 30 g
- Pine nuts: 30 g
- Red onion: 1 head
