Tapas with octopus and almond pesto sauce
For the octopus
160 g. boiled octopus16 whole almonds16 Quely Tapas
For the pesto
20 g. almonds20 g. extra virgin olive oilSalt50 g. grated Mahon cheese20 g. fresh basil½ peeled garlic clove
For the decoration
Red cabbage sprouts
160 g. boiled octopus16 whole almonds16 Quely Tapas
For the pesto
20 g. almonds20 g. extra virgin olive oilSalt50 g. grated Mahon cheese20 g. fresh basil½ peeled garlic clove
For the decoration
Red cabbage sprouts
For the octopus
Slice the octopus into rounds and set aside.Toast the almonds in the oven, remove and set aside.
For the pesto sauce
Toast the almonds and mix them with the other ingredients.Blend the mixture and set aside.
Assembly of the tapa
Place the round slices of octopus on top of the wholemeal Quely Tapa.Put one toasted almond on each, add the pesto sauce and decorate with the red cabbage sprouts.
