Season 8 extra small, cleaned, squid with sea salt and white pepper. Rub with a clove of garlic.
Slice 15g basil very fine, mix with 10g toasted and hacked pine nuts, 1 tbsp grated parmesan, 1/2 tbsp finely sliced shallot, 10g tasted and hacked almonds, 1/2 minced clove of garlic and 1/2 tsp chili flakes to make a pesto.
Add 3 tbsp olive oil and season with salt and pepper, 1 tsp lime zest and 1 tsp lime juice. Reserve.
Mince 2 cloves of garlic and mix with the yolk of an egg and 2 tbsp grapeseed oil, then slowly whisk in more oil, bit by bit, to make a nice thick aioli. Season with salt, pepper and lemon juice. Then add 20g of basil and use the blender to make a smooth green aioli.
Fry the squid in olive oil, during 60 sec. per side
Serve on a plate on the pesto, with the aioli on the side
Recipe by Sergio Herman
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