Grilled Squid Salad with Celery Leaf Pesto Recipe

Name: Grilled Squid Salad with Celery Leaf Pesto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; One 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

Servings: persons

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
One 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.
2
In a small skillet, toast the pine nuts over high heat until lightly browned.
3
Transfer to a plate to cool.
4
In a food processor, combine 1/2 cup of the parsley with the celery leaves, garlic and pine nuts and process until minced.
5
Add the 6 tablespoons of olive oil and the Parmesan and process until smooth.
6
Season the pesto with salt and pepper and transfer to a large bowl.
7
Bring a medium saucepan of salted water to a boil.
8
Add the celery and blanch for 30 seconds; drain.
9
Rinse under cold water and pat dry.
10
Add the celery, butter beans, pickled peppers, onion and the remaining 1 cup of parsley to the pesto.
11
In a medium bowl, toss the squid with a little olive oil and season with salt and pepper.
12
Grill the squid over high heat for 5 minutes, or until charred in spots.
13
Cut the bodies into rings; leave the tentacles whole.
14
Add the squid to the salad and toss.
15
Season with salt and pepper, garnish with the basil and serve.

436

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 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, and more.

Yes, Grilled Squid Salad with Celery Leaf Pesto falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Grilled Squid Salad with Celery Leaf Pesto

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions