Calamari with Basil Walnut Pesto

1 lb. fresh, "dirty" and small calamari
2 cloves of garlic, 1 passed over a microplane
3 tbsp. olive oil
½ lb. new potatoes
¼ green beans, snipped
3 heads frisee, trimmed and chopped
2 large handfuls of basil leaves
¼ cups of walnuts toasted (you can also substitute pine nuts or almonds)
Salt

for the calamari:
Ask your fishmonger to clean the squid, leaving only bodies and tentacles. "Dirty" is a market term referring to squid with skin still on.  Marinate squid in 1 tbsp. olive oil, 1 clove of microplaned garlic and 1 pinch of salt. Grill calamari on high heat over charcoal about 1 minute per side. 
 
for the basil pesto:
Put basil, second garlic clove, walnuts and 2 tbsp. olive oil in blender and puree until smooth.
 
for the potatoes:
Dice potatoes.  In cold water bring to a boil for 1 minute and strain.
 
to serve:
While cooking calamari, reheat potatoes with green beans in a pan on side of grill. Toss warm potatoes and green beans with frisee, salt and basil pesto. Toss to mix well. Place grilled calamari on top. Serve.