OffShore Executive Chef Michael Shrader
@drinkoffshore
“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.
