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Ever wonder where the best pistachios in the world grow? Bet you didn't think it was next to a volcano. Join Guy Turland of Bondi Harvest as he eats his way through another delicious episode of SOURCED.

Pistachio Pesto

Ingredients

  • 1/3 cup pistachios, chopped

  • 1 bunch basil

  • 3/4 cup Parmesan cheese

  • 3 tablespoons olive oil

  • 3 garlic cloves

Instructions

  1. Chop and mince all till fine like a paste then add to a bowl with olive oil.

Pistachio Pesto

Stuffed Squid

Ingredients

  • 5 squid tubes

  • 4 tablespoons pesto

  • 1 onion, diced fine

  • 1/2 cup pistachios

  • 1/2 teaspoon fennel seeds

  • 2 cups spinach, chopped

  • 1 cup ricotta

  • 1/3 cup Parmesan cheese

  • 1 lemon rind

  • 2 garlic, minced

  • 1 chilli, minced

  • 3 eggs

  • 3 tablespoons olive oil

Instructions

  1. In a hot to medium pan add oil then garlic, fennel seeds, onion and chilli and cook till tender.

  2. Then add spinach and continue to cook till wilted, add pesto, pistachios, lemon rind and juice.

  3. Take the pan off the stove then fold through ricotta and parmesan cheese.

  4. Let cool then mix in eggs, season with salt and pepper and start stuffing.

  5. Remove outer layer of squid skin, stuff about half full and pan fry serve sliced in half.

Stuffed Squid
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