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    You are in: Home / Recipes / Grilled Squid With Pumpkin Seed Pesto (Africa) Recipe
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    Grilled Squid With Pumpkin Seed Pesto (Africa)

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    15 mins

    15 mins

    Pneuma's Note:

    Pete Goffe-Wood's variation on Graeme Shapiro's recipe. Haven't tried yet but posted for WZT.

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    Serves: 6


    Units: US | Metric

    for the pesto (use 1 cup)


    1. 1
      Blanche, skin and seed the tomatoes. Cut the remaining tomato flesh into a neat dice.
    2. 2
      Season the squid with salt and pepper and grill on a hot griddle plate or sauté in a fiercely hot wok. Remove the squid from the heat and place in a large bowl.
    3. 3
      Add one tablespoon of the pesto followed by the chopped tomato and mix together.
    4. 4
      Add the rocket just before serving, toss and plate, garnishing with the rest of the pesto.
    5. 5
      For the pesto: Put all the ingredients except the oil into a pestle and mortar and grind into a rough paste.You can use a food processor to make this quick. Thin the mixture out with the oil. Season the pesto with salt and pepper.

    Ratings & Reviews:

    • on August 07, 2008


      This is a good entree salad. I subbed scallops for the squid, and used half the amount because of their richness. I also halved the pesto since it seemed like a lot. I think a quarter of the pesto would still have been plenty. There are some interesting flavors in this.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Grilled Squid With Pumpkin Seed Pesto (Africa)

    Serving Size: 1 (321 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 454.5
    Calories from Fat 229
    Total Fat 25.5 g
    Saturated Fat 4.6 g
    Cholesterol 349.5 mg
    Sodium 85.4 mg
    Total Carbohydrate 24.0 g
    Dietary Fiber 5.4 g
    Sugars 4.4 g
    Protein 38.0 g

    The following items or measurements are not included:

    pumpkin seed oil

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