How to cook
For the pesto: the spinach is washed, shredded and placed in a blender, along with all of the other products (nuts, parmesan, garlic, olive oil and as much salt as you like).
Blend everything into a smooth and homogeneous mixture. If you find it very thick - you can add a little more olive oil, but be careful not to make it very thin. Refrigerate it to cool for at least 30 minutes before serving, maybe more.
Clean the octopus, mine was cleaned and frozen (if it is fresh, after cleaning and washing, freeze for a few hours in the freezer - so the meat becomes more tender). Wash it very well under running water.
Put it in a pot, without defrosting it beforehand and pour enough water to cover it.
Add the chopped onion, sliced carrot, white wine and spices. When boiling, add two or three corks in the pot - this helps to soften the octopus during cooking.
Boil the octopus until it softens, without over cooking it, so that it does not become tough. Check it periodically with a fork and if it enters easily, it is ready.
Leave it to cool without removing from the pot. When it has cooled, take it out and cut into large pieces.
Heat the grill very well, in this case I used a grill pan. Grease it with plenty of olive oil and grill it briefly on both sides.
Distribute it into serving dishes, garnished with spinach pesto and sprouts. Sprinkle it with coarsely ground black peppercorns.
The Grilled Octopus with Spinach Pesto is great!