Ingredients
- 300g of cleaned cuttlefish (or calamari if not available)
- a bunch of spring onions
- salt and pepper
- Title:Pesto
- 6 cloves of peeled garlic
- teaspoon of salt
- 3 tbsp of pine nuts
- 4 tbsp of freshly grated parmesan
- 2 tbsp of extra virgin olive oil
Method
To make the pesto
Put 6 cloves of peeled garlic and a teaspoon of salt into a mortar and pound into a paste. Add 3 tbsp of pine nuts and pound until well crushed. Add 3 cups of sweet basil leaves and two tbsp of extra virgin olive oil, pounding until it is a thick paste. Add 4 tbsp of freshly grated parmesan and mix in enough olive oil to give the right consistency - either runny in the case of this dish, or thick if tossing through pasta.
For 4 people, cut about 300g of cleaned cuttlefish (or calamari if not available) into bite-sized tiles. Trim a bunch of spring onions and cut into 6cm lengths. Heat a tablespoon of olive oil in a pan until it begins to smoke. Toss in the cuttlefish and spring onions and stir-fry for 2 minutes or so.
To serve
Season with salt and pepper and serve with the pesto and a green salad.
