Roasted squid and potatoes with cilantro pesto

Special equipment • food processor

SERVES 4

For the pesto:

large handful of fresh cilantro

large handful of fresh basil leaves

2 garlic cloves, chopped

large handful of pine nuts

2/3 cup (150ml) extra virgin olive oil (use more or less as required)

½ cup freshly grated Parmesan cheese

pinch of crushed hot red pepper flakes

2 ½lb (1.1kg) waxy potatoes, peeled and cubed

2 tbsp olive oil

12oz (350g) squid, cleaned, and scored (ask your fishmonger to do this)

pinch of crushed hot red pepper flakes (optional)

sea salt and freshly ground black pepper

Method:

1 Preheat the oven to 400°F (200°C).

2 To make the pesto, combine the cilantro, basil, garlic, and pine nuts in a food processor, and process until the nuts are ground. Add most of the Parmesan and the pepper flakes, and process again. With the machine on, slowly add the oil in a slow, steady stream, until the pesto forms a smooth paste. Stir in the remaining

Parmesan, taste, and season with salt and pepper as needed. Set aside.

3 Put the potatoes in a roasting pan. Drizzle with 1 tablespoon of the olive oil, and toss to coat. Season with salt and pepper. Roast for 15–20 minutes or until tender and golden.

4 Meanwhile, in a bowl, mix together the squid with the remaining olive oil and the pepper flakes. Add to the potatoes for the last 10 minutes or so of cooking. Cook until the squid is slightly charred. Toss the squid and potatoes together, and serve hot with the cilantro pesto.

Roasted squid and potatoes with cilantro pesto