Grilled Octopus with Pistachio Pesto

Total Time: 45 minutes (plus cooling time)
Yield: 4 servings

Tender grilled octopus served over a vibrant homemade pistachio pesto made from Absolutely Nuts Unroasted 100% Pistachio Paste. Bright lemon, fragrant parsley, and rich olive oil bring freshness and balance to this elegant seafood dish.

Ingredients

• 600 g octopus

• 100 g Absolutely Nuts Unroasted 100% Pistachio Paste
  

• Salt, to taste

• Black pepper, to taste

• 2 lemons

• Parsley, finely chopped, to taste

• Extra virgin olive oil

Instructions

1. Prepare the octopus.
   Rinse the octopus thoroughly under cold water, ensuring any grit or residue is removed.

2. Blanch the octopus.
   Fill a large pot with salted water. Add half a lemon (squeezed and then dropped into the pot).
   Bring to a gentle boil, then submerge the octopus.
   Cook for about 30 minutes, or until tender when pierced with a fork.

3. Cool the octopus.
   Once cooked, transfer the octopus immediately to a bowl of ice water.
   This stops the cooking process and helps the flesh stay firm for grilling.

4. Make the pistachio pesto.
   In a small bowl, combine the Absolutely Nuts Unroasted 100% Pistachio Paste with extra virgin olive oil, salt, and pepper.
   Stir until smooth and spreadable. Add more oil as needed to reach a soft pesto consistency. Set aside.

5. Portion and grill the octopus.
   Once cooled, pat the octopus dry and cut it into serving pieces (tentacles work beautifully).
   Brush lightly with olive oil and grill over medium-high heat for several minutes per side, until lightly charred and smoky.

6. Season the grilled octopus.
   Transfer the octopus to a plate and drizzle with extra virgin olive oil, freshly squeezed lemon juice, and a sprinkle of chopped parsley.

7. Serve.
   Spread a generous base of pistachio pesto on each plate.
   Arrange the grilled octopus on top and finish with an additional squeeze of lemon if desired.