Sepia en ensalada de espinaca con pesto

Hey everyone, it's John, welcome to our recipe site. Today, we're going to prepare a special dish, Sepia en ensalada de espinaca con pesto. One of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Sepia en ensalada de espinaca con pesto is one of the most favored of current trending meals on earth. It is simple, it's fast, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Sepia en ensalada de espinaca con pesto is something which I have loved my whole life.

Many things affect the quality of taste from Sepia en ensalada de espinaca con pesto, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Sepia en ensalada de espinaca con pesto delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Sepia en ensalada de espinaca con pesto is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this recipe, we must first prepare a few ingredients. You can cook Sepia en ensalada de espinaca con pesto using 12 ingredients and 2 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Prepare to make Sepia en ensalada de espinaca con pesto:

1. 2 sepias limpias
2. Tomates cherry
3. Espinacas
4. 50 g pistachos
5. 50 g piñones
6. 150 g queso parmesano
7. 1 diente ajo
8. Albahaca
9. 80 ml aceite
10. Sal
11. 1 chalota o cebolleta
12. 1 nuez de mantequilla

Steps to make to make Sepia en ensalada de espinaca con pesto

1. En una sartén sofreímos la cebolla con una nuez de mantequilla, incorporamos la sepia y los tomates cherry hasta que se hagan, por último incorporar una cucharada generosa de pesto. Dejamos enfriar
2. Por otro lado hacemos un pesto batiendo: la albahaca, los frutos secos, el queso, el ajo y el aceite.
   Emplatamos disponiendo una capa de espinacas y encima la sepia con los tomates y un poco más de pesto según el gusto.
   Consejo: si sobra pesto se puede congelar para otra receta

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