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Grilled Squid Salad With Celery Leaf Pesto

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Ingredients

2 tablespoons pine nuts

1 1/2 cups flat-leaf parsley leaves

3 celery ribs, thinly sliced, plus 1/2 cup celery leaves

2 garlic cloves

6 tablespoons extra-virgin olive oil, plus more for grilling

3 tablespoons parmesan cheese

Salt and freshly ground pepper

One 15-ounce can imported butter beans, drained and rinsed

1/2 cup pickled sweet peppers or cherry peppers, thinly sliced

1/2 small red onion, finely chopped

1 1/2 pounds small squid, cleaned

1/2 cup torn basil leaves

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