Lunchbreak: “Brick” Plancha Grilled Squid With Green Olive Pesto

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OffShore Executive Chef Michael Shrader





“Brick”  Plancha Grilled Squid With Green Olive Pesto


1 Whole Or Cut Fresh Squid


4 Oz Pitted Castelvetrano Olives

12 Chopped Smoked Almonds

½ Each Lemon Zest Microplaned

 ½ Each Shallot Microplaned

Reggiano Parmesan Grated To Taste

Sea Salt To Taste

Extra Virgin Olive Oil To Cover

Lemon To Squeeze


Hand Chop Olives Medium.


Add Olives And Rest Of Ingredients To Bowl And Mix Well.


Adjust Seasoning.



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