Grilled Squid Salad with Celery Leaf Pesto Recipe

  • 2 tablespoons pine nuts
  • 1 1/2 cups flat-leaf parsley leaves
  • 3 celery ribs, thinly sliced, plus
  • 1/2 cup celery leaves
  • 2 garlic cloves
  • 6 tablespoons extra-virgin olive oil, plus more for grilling
  • 3 tablespoons Parmesan cheese
  • Salt and freshly ground pepper
  • 1 (15 ounce) can imported butter beans, drained and rinsed
  • 1/2 cup pickled sweet peppers or cherry peppers, thinly sliced
  • 1/2 small red onion, finely chopped
  • 1 1/2 pounds small squid, cleaned
  • 1/2 cup torn basil leaves
  1. Light a grill. In a small skillet, toast the pine nuts over high heat until lightly browned. Transfer to a plate to cool.
  2. In a food processor, combine 1/2 cup of the parsley with the celery leaves, garlic and pine nuts and process until minced. Add the 6 tablespoons of olive oil and the Parmesan and process until smooth. Season the pesto with salt and pepper and transfer to a large bowl.
  3. Bring a medium saucepan of salted water to a boil. Add the celery and blanch for 30 seconds; drain. Rinse under cold water and pat dry. Add the celery, butter beans, pickled peppers, onion and the remaining 1 cup of parsley to the pesto.
  4. In a medium bowl, toss the squid with a little olive oil and season with salt and pepper. Grill the squid over high heat for 5 minutes, or until charred in spots. Cut the bodies into rings; leave the tentacles whole. Add the squid to the salad and toss. Season with salt and pepper, garnish with the basil and serve.