Grilled Squid Salad with Celery Leaf Pesto
1-1/2 cups parsley, divided
1/2 cup celery leaves
2 garlic cloves
2 T toasted pine nuts
6 T olive oil
3 T Parmesan
3 thinly sliced celery ribs
15 oz rinsed and drained butter beans
1/2 cup thinly sliced pickled sweet peppers
1/2 red onion, diced
1-1/2 pounds small squid
Process 1/2 cup parsley, celery leaves, garlic and pine nuts until minced. Add olive oil and Parmesan; process until smooth. Season with salt and pepper.
Blanch sliced celery ribs 30 seconds; rinse under cold water and pat dry. Toss celery, butter beans, pickled sweet peppers, red onion and remaining 1 cup parsley with pesto.
Oil and season squid ; grill 5 minutes over high heat until charred in spots. Cut bodies into rings; leave tentacles whole. Toss with the salad; season with salt and pepper and serve.