Ingredients :
- 1/2 oz basil
- 1/2 cup olive oil
- 2 cloves garlic
- 1 ear corn
- 1 cup grape tomatoes
- 1/2 lb calamari
- As needed salt
- 1/2 lemon
- 1 pinch oregano
Method :
- First thing, measure out your oil and put it in the freezer. Cold oil helps keep your pesto nice and bright.
- Slice the kernels from your corn cob and slice your tomatoes in half.
- Prep the calamari. Leave the tentacles whole. I sliced the caps into strips, but cut them however you like.
- Place garlic, basil, a few drops of lemon juice, and a pinch of salt in a blender.
- Blend on high, adding oil slowly and stopping the blender to scrape down the sides every so often. Continue until you"ve got a fine purée and no more big pieces of basil.
- Put a pan on high heat and pour in a little splash of olive oil. When your pan is hot, the oil almost beginning to smoke, toss in your corn. Sautée for a moment, adding a pinch of salt along the way, and then add your calamari. Sautée briefly, then add tomatoes. Remove from heat, add a pinch of oregano and squeeze in the juice from your lemon half.
- Adjust your seasoning and lay this out on a plate. Finish by drizzling some of the pesto over the top.
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