Roasted Squid & Potato With Spiced Coriander Pesto

Roasted Squid And Potato With Spiced Coriander Pesto

13 Ingredients

Number of servings

For the pesto

1 handful fresh coriander
1 handful fresh basil leaves
2 cloves garlic, chopped
1 handful pine nuts
60grams Parmesan cheese, freshly grated
1 pinch chilli flakes
2/3 cup extra virgin olive oil, use more or less as required

1.10kilograms waxy potatoes, peeled and cubed
2tablespoons olive oil
1 pinch salt
1 pinch freshly ground black pepper
350grams squid, prepared, cleaned, and scored (ask your fishmonger to do this)
1 chilli flakes

Method

Step 1 of 3

Preheat the oven to 200°C (Gas 6). To make the pesto, put the coriander, basil, garlic, and pine nuts in a food processor, and whiz until the nuts are ground. Add most of the Parmesan and chilli flakes, and whiz again. Now slowly add the olive oil in a gradual stream, and pulse until the pesto forms a smooth paste and reaches the right consistency. Stir through the remaining Parmesan, taste, and season with salt and black pepper if it needs it. Set aside.

Step 2 of 3

Put the potatoes in a roasting tin. Drizzle over 1 tablespoon of the olive oil, and toss through. Season with salt and black pepper. Roast in the oven for 15-20 minutes until golden.

Step 3 of 3

Meanwhile, in a bowl, mix together the squid with the remaining olive oil and the chilli flakes (if using). Add to the potatoes for the last 10 minutes or so of cooking. Cook until the squid is slightly charred. Toss everything together, and serve hot with the coriander pesto.