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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Recipe Information
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)
Instructions
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.
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.
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.
Preheat your grill or grill pan to high heat. Once hot, oil the grates lightly to prevent sticking.
Grill the squid for 2-3 minutes on each side until charred and tender. Avoid overcooking as the squid can become rubbery.
Transfer the grilled squid to a platter and drizzle the pumpkin seed pesto generously over it.
Garnish with extra chopped parsley or cilantro and serve immediately. Enjoy with a side of crusty bread or a light salad!
Nutrition Facts
Calories |
1396 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.6 g | 128% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1165 mg | 388% | |
| Sodium | 2613 mg | 114% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 5.6 g | 20% | |
| Total Sugars | 3.8 g | ||
| Protein | 92.8 g | 186% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 280 mg | 22% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2106 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
