Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
In a food processor, combine all ingredients except the oil, and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
In a small mixing bowl, whisk together the flour and water until smooth. The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste. Heat oil in a large saucepan to 375 degrees F. Season squid with salt and pepper and dip into the batter, allowing any excess to drip off. Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels. Serve with anchovy dressing and pesto.
Copyright 1999 by Bobby Flay. All Rights Reserved.