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Indulge in the flavors of the Mediterranean with our Grilled Octopus with Pesto and Zucchini Noodles. This simple yet exquisite low-carb recipe is both nourishing and delicious.
45 minutes
5-10 minutes
Ingredients:
1 pound Octopus
A handful Fresh basil leaves
2 cloves Garlic cloves
1/4 cup Pine nuts
1 cup grated Parmesan cheese
1/2 cup Extra virgin olive oil
3-4 medium Zucchini
To taste Salt
To taste Pepper
Instructions:
- Clean the octopus, removing the beak and innards. Cook in water or broth for about 45 minutes until tender.
- In a food processor, blend basil leaves, garlic cloves, pine nuts, and parmesan cheese with olive oil to make pesto sauce.
- Using a spiralizer, turn zucchini into noodles.
- Heat a grill pan over medium-high heat. Season the octopus pieces with salt and pepper and grill for 2-3 minutes per side until char marks appear.
- Serve the grilled octopus on top of zucchini noodles and drizzle with pesto sauce.
