Pound the pesto ingredients in a pestle and mortar until a paste forms.
Clean the squid by removing tentacles, quill, guts, and purplish skin.
Separate tentacles from guts and remove the hard beak.
Slice the squid body into rings or open it out and score in a cross-hatch pattern.
Dry the squid thoroughly using kitchen roll.
Set up separate stations for flour, beaten egg, and breadcrumbs.
Preheat frying oil to 180°C in a deep-fat fryer.
Dredge squid in flour, dip in egg, coat in panko, and deep-fry for two minutes.
Drain squid on kitchen roll, then serve drizzled with pesto and garnished with greens, oil, lime, and chilli.