Gluten-free fried calamari with VEGAN pesto dip

Fried calamari…. HEALTHY… do you believe it? I’ve thought for a long time about how I could cook a healthy version of fried calamari. I used almond flour instead of breadcrumbs. Result = DELICIOUS & GLUTEN-FREE! As a bonus, I prepared a super good VEGAN pesto for you to dip your calamari in.  You could also use this pesto to season your vegetable stir-fry or as a sauce with zucchini noodles. 

Ingredients

(4 servings)

• 4 whole calamari
• 50 g almond flour
• 1 lemon zest
• Pink salt, chopped parsley, garlic powder, and pepper to taste
• Oil to taste for cooking: coconut, ghee, or camelina

Instructions:

1. Mix the almond flour with the lemon zest and the pink salt, chopped parsley, garlic powder, and pepper.
2. Cut the calamari tubes into slices about 1 cm thick.
3. Roll the calamari rings in the almond-lemon mixture.
4. Heat your coconut oil, ghee, or camelina in a pan and fry over low heat for 1 minute on each side until just cooked and the almonds have started to turn golden.
5. Drizzle with a mixture of lemon and lime juice to serve.

VEGAN pesto for dipping calamari (optional, but so good  ) :

Ingredients:

(1 cup of pesto)

• 2 cups fresh basil (large stems removed)
• 3 tbsp pine nuts or nuts of your choice
• 3 large cloves of garlic, peeled
• 2 tbsp lemon juice
• 3 tbsp nutritional yeast
• 1/4 tsp pink salt
• 2 tbsp Maison Orphée extra virgin olive oil
• 5 tbsp water or low-sodium vegetable broth (add more depending on desired texture)

Instructions

1. Using a food processor or a small blender, combine the basil, nuts, garlic, lemon juice, nutritional yeast, and pink salt and blend.
2. Add the olive oil a little at a time and scrape down the sides if necessary.
3. Next, add 1 tablespoon of water at a time until the desired consistency is reached.
4. Taste and adjust the flavor as needed, adding more nutritional yeast for a cheesy flavor.
5. Perfect as a dip or to add to your zucchini noodles.
6. Store leftovers in an airtight container in the refrigerator for up to 1 week. Afterwards, pour into ice cube trays, freeze, and store for 1 month or more.