Calamari With Pesto Sauce
|Squid hoods||500 Gram|
|Meat tenderiser||1⁄2 Teaspoon|
|White wine||1⁄2 Cup (8 tbs)|
|Lemon juice||2 Teaspoon|
|Fresh basil leaves||1 1⁄2 Cup (24 tbs)|
|Toasted pine nuts||1⁄4 Cup (4 tbs)|
|Olive oil||1⁄2 Cup (8 tbs)|
|Garlic||2 Clove (10 gm), crushed|
Cut squid hoods into rings.
Sprinkle with meat tenderiser.
Refrigerate for 30 minutes.
Poach squid in white wine and lemon juice.
Cook, covered, for 5-6 minutes on MEDIUM or until squid is firm.
Place basil leaves, pine nuts, olive oil, garlic, salt and pepper into a food processor.
Blend until smooth.
Pour over calamari.