Polpo Recipe
grilled octopus, pistacchio pesto, cannellini beans salad
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Ingredients
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Grilled Octopus
Pistachio Pesto
Cannellini Bean Salad
Method
Grilled Octopus
- 1
Prepare the Octopus
In a large pot, bring salted water to a boil. Add the octopus and cook for about 45 minutes to 1 hour until tender. Remove from water and let cool.
- 2
- 3
Pistachio Pesto
- 4
Blend the Ingredients
In a food processor, combine pistachios, basil leaves, grated Parmesan cheese, minced garlic, olive oil, lemon juice, and salt. Blend until smooth. Add more olive oil if necessary to reach desired consistency.
- 5
Taste and Adjust
Taste the pesto and adjust seasoning with more salt or lemon juice if desired. Set aside.
Cannellini Bean Salad
- 6
Prepare the Salad Ingredients
Drain and rinse the cannellini beans. Halve the cherry tomatoes, dice the red onion, and chop the fresh parsley.
- 7
Mix the Salad
In a large bowl, combine the cannellini beans, cherry tomatoes, red onion, and parsley. Drizzle with olive oil and balsamic vinegar, and season with salt and black pepper. Toss gently to combine.
