Grilled Squid with Pumpkin Seed Pesto Africa
Delight your taste buds with the vibrant flavors of Grilled Squid with Pumpkin Seed Pesto Africa, a dish that brings together succulent charred squid and a zesty, herbaceous pesto inspired by African culinary traditions. This recipe pairs tender, smoky squid—marinated in olive oil, garlic, lemon, and smoked paprika—with a unique pumpkin seed pesto bursting with the bright flavors of fresh parsley, cilantro, and lime. The toasted seeds add a delightful crunch, while a hint of chili delivers optional heat for spice lovers. Quick to prepare and ready in just 35 minutes, this dish is perfect for an elegant appetizer or a light main course. Serve with crusty bread or a crisp salad for a meal that’s as stunning as it is satisfying. Keywords: grilled squid, pumpkin seed pesto, African-inspired seafood, quick seafood recipes, flavorful grilling.
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Ingredients
- 500 grams Fresh squid
- 2 tablespoons Olive oil
- 2 Garlic cloves (minced)
- 1 Lemon (juice and zest)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 50 grams Pumpkin seeds (toasted)
- 20 grams Fresh parsley (chopped)
- 20 grams Fresh cilantro (chopped)
- 1 Chili (optional, finely chopped)
- 3 tablespoons Extra virgin olive oil (for pesto)
- 1 Lime (juice)
- 0.5 teaspoon Smoked paprika
- 1 tablespoon Water (if needed for the pesto consistency)
Directions
Step 1
Clean the squid by removing the innards, beak, and cartilage if not already prepped by your fishmonger. Rinse under cold water and pat dry with a paper towel.
Step 2
In a mixing bowl, marinate the squid with olive oil, minced garlic, lemon zest, lemon juice, salt, black pepper, and smoked paprika. Cover and let it rest for 15 minutes.
Step 3
While the squid marinates, prepare the pumpkin seed pesto. In a food processor, combine toasted pumpkin seeds, fresh parsley, fresh cilantro, lime juice, chili (if using), and extra virgin olive oil. Pulse until the mixture becomes a coarse paste. If the pesto is too thick, add water a teaspoon at a time until you reach the desired consistency. Taste and adjust seasoning with salt and pepper as needed.
Step 4
Preheat your grill or grill pan to high heat. Once hot, oil the grates lightly to prevent sticking.
Step 5
Grill the squid for 2-3 minutes on each side until charred and tender. Avoid overcooking as the squid can become rubbery.
Step 6
Transfer the grilled squid to a platter and drizzle the pumpkin seed pesto generously over it.
Step 7
Garnish with extra chopped parsley or cilantro and serve immediately. Enjoy with a side of crusty bread or a light salad!
Nutrition Facts
| Serving size | (790.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1395.8 |
| Total Fat 99.6g | 0% |
| Saturated Fat 16.0g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 1165mg | 0% |
| Sodium 2613.0mg | 0% |
| Total Carbohydrate 38.4g | 0% |
| Dietary Fiber 5.6g | 0% |
| Total Sugars 3.8g | |
| Protein 92.8g | 0% |
| Vitamin D 0IU | 0% |
| Calcium 280.0mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 2106.2mg | 0% |
Source of Calories