Prepare pesto in a blender or food processor by mixing the basil, garlic, softened sun-dried tomatoes, olive oil, pine nuts, and salt and pepper to taste.
Blanch the squid in salted boiling water for one minute and drain.
While hot, toss in the pesto and cool for 24 hours.
Add Parmesan before serving.
Notes
If you like tentacles, use whole squid (cleaned, trimmed, and the tubes cut into rings); if not, use calamari steaks that have been cut into thin strips or diced. The preparation is the same.