You are cooking: Marinated Fremantle Octopus Salad with Parsley Pesto
calculating... April 9, 2021

Marinated Fremantle Octopus Salad with Parsley Pesto

  • 2 people
  • 20mins
  • 40mins
  1. Drain the Fremantle Octopus jar over a colander in a bowl, discard the marination liquid.
  2. Blitz parsley, walnuts, cloves, olive oil, parmesan cheese in a blender until smooth. Season with salt and pepper to taste. Pesto can be kept up to a week in the fridge for later use.
  3. Boil baby potatoes, green beans, broccolini and brussels sprouts in separate batches until fork tender. Shock in ice-water and drain well. Cut all vegetables to bite-size pieces.
  4. Toss Marinated Fremantle Octopus with the rest of the boiled vegetables and parsley pesto.
  5. Serve chilled on your favorite bowl and garnish it with chilli flakes and drizzle of olive oil. Enjoy!
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  • 250g Marinated Fremantle Octopus
  • 1 1/2 cups fresh flat-leaf parsley leaves
  • 1/3 cup walnuts, toasted
  • 2 garlic cloves, chopped
  • 1/2 cup olive oil
  • 1/3 cup finely grated parmesan cheese
  • 100g Baby Potato
  • 100g Green Beans
  • 100g Brussels Sprouts
  • 100g Broccolini
  • Salt
  • Black Pepper

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