Entrées Delicious recipes using Genoese Pesto
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Entre’s Table of Contents GENOESE PESTO TWISTS ................................................................................................................... 3 GENOESE FRESH BASIL PESTO BREAD ................................................................................................ 4 GENOESE FRESH BASIL PESTO HOLLANDAISE ..................................................................................... 5 TOMATO & GENOESE FRESH BASIL PESTO SALSA ............................................................................... 6 GENOESE FRESH BASIL PESTO DRESSING FOR MUSHROOMS ............................................................. 7 PESTO STUFFED MUSHROOMS .......................................................................................................... 8 PEA SALAD WITH GENOESE BASIL PESTO CROUTONS......................................................................... 9 BAKED RICOTTA, GENOESE SUNDRIED TOMATO & GENOESE FRESH BASIL PESTO ............................ 10 OYSTERS WITH GENOESE FRESH BASIL PESTO BUTTER ..................................................................... 11 VEGETABLE FETA & FRESH BASIL PESTO PARCELS ............................................................................ 12 ROAST TOMATO TART WITH GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO ......................... 13 CORN FRITTERS WITH GENOESE MEDITERRANEAN FRESH BASIL PESTO ........................................... 14 CHICKEN THIGHS STUFFED WITH GENOESE MEDITERRANEAN FRESH BASIL PESTO .......................... 15 STROZZAPRETI, ZUCCHINI & GENOESE FRESH BASIL PESTO SALAD .................................................. 16 PESTO YUFKA WITH GENOESE FRESH BASIL PESTO .......................................................................... 17 CHARGILLED EGGPLANT WITH MEDITERRANEAN FRESH BASIL PESTO.............................................. 18 BAKED FILO FISH PARCELS WITH GENOESE FRESH BASIL PESTO ....................................................... 18 RICOTTA AND GENOESE FRESH BASIL PESTO TORTE ........................................................................ 20 ZUCCHINI SOUP WITH GENOESE FRESH BASIL PESTO ....................................................................... 21 FRESH TOMATO SOUP WITH GENOESE FRESH BASIL PESTO ............................................................. 22 PRAWNS WITH FRESH CORIANDER PESTO ....................................................................................... 23 PRAWN FRITTERS WITH FRESH CORIANDER PESTO .......................................................................... 24 GENOESE FRESH CORIANDER PESTO, COURGETTE & PARMESAN FRITTERS ...................................... 25 GENOESE FRESH CORIANDER DIP..................................................................................................... 26 GENOESE FRESH CORIANDER PESTO & FILO PARCELS ...................................................................... 27 GENOESE FRESH CORIANDER PESTO FISH CAKES ............................................................................. 28 ROAST PEPPER AND FETA ROLLS ...................................................................................................... 29 HERBED CERVENA WITH BALSAMIC TOMATOES .............................................................................. 30 MEDITERRANEAN BREAD TART ........................................................................................................ 31 1|P a ge
EGGPLANT ROLLS USING GENOESE SUNDRIED TOMATO PESTO & GENOESE OLIVE TAPENADE ........ 32 GENOESE SUNDRIED TOMATO PESTO AND PRAWN CANAPES ......................................................... 33 GENOESE SUNDRIED TOMATO FRESH BASIL PESTO BEAN AND FETA TART ....................................... 34 TOMATO AND MUSHROOM TARTINS .............................................................................................. 35 TOMATO & GENOESE FRESH BASIL PESTO TARTS............................................................................. 36 EGGS TAPENADE ............................................................................................................................. 37
GENOESE PESTO TWISTS 2|P a ge
Ingredients 4 sheets puff pastry 1/4 cup Parmesan Cheese 240 g Genoese Chunky Roasted Capsicum Pesto
Method You can use Genoese Chunky Roasted Capsicum Pesto, Basil Pesto, Olive Tapenade, or Sundried Tomato Pesto for this recipe. Pre-heat oven to 200 degrees C. Line two large baking trays with baking paper or flour trays. Spread Genoese Pesto evenly over the pastry sheets then sprinkle with parmesan cheese and put a plain sheet of pastry on top. Cut, using a sharp knife, into 1cm wide strips, then twist and place on baking tray. Cool the twists on wire rakes, then store in airtight containers. They may be served cold or reheated. Nice served with soup. Moorish to serve on Antipasto Platters.
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GENOESE FRESH BASIL PESTO BREAD Ingredients 1 French stick 2 tablespoons Genoese Fresh Basil Pesto 2 tablespoons butter softened
Method Mix any Genoese Pesto and butter together. Cut bread on an angle at 2cm thickness, but not right through. Put pesto mixture in each cut, wrap in foil and heat for a few minutes. Serve while warm.
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GENOESE FRESH BASIL PESTO HOLLANDAISE Ingredients 3 egg yolks 20 ml lemon juice 1/4 cup butter melted 1/4 cup Genoese Fresh Basil Pesto salt and pepper
Method Combine the egg yolks, lemon juice and salt and pepper in a blender, and blend for 5 seconds. Heat the butter to boiling in a small saucepan. Add the Genoese Fresh Basil Pesto, stirring constantly. DO NOT BROWN. Remove from the heat. With the blender running slowly add the hot mixture to the egg yolks. Serve immediately, green colour will diminish if the sauce is held. Makes 3/4 cup.
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TOMATO & GENOESE FRESH BASIL PESTO SALSA Ingredients 250 grams ripe tomatoes 25 grams Genoese Fresh Basil Pesto 5 ml balsamic vinegar salt and pepper
Method Make a cross with a sharp knife at the base of each tomato just to split the skin. Plunge into boiling water for 1 minute or until the cross at the base starts to open up. Remove the core and seeds. Place tomatoes and all other ingredients in a food processor and process to consistency of your choice. Chill the salsa before use.
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GENOESE FRESH BASIL PESTO DRESSING FOR MUSHROOMS Ingredients
Serves 6
6 large mushrooms 1 tablespoon Genoese Fresh Basil Pesto 1/4 cup olive oil lemon juice
Method Grill or barbecue 6 large mushrooms or one per person. Mix 1 tablespoon Genoese Fresh Basil Pesto, 1/4 cup olive oil and a squeeze of lemon juice together. Drizzle the dressing over the freshly grilled mushrooms and serve.
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PESTO STUFFED MUSHROOMS Ingredients
Serves 6
18 large mushrooms 2 tablespoons butter 1/3 cup scallions minced 2 tablespoons Genoese Fresh Basil Pesto 2 tablespoons port wine 1/2 cup breadcrumbs fresh 1/4 cup parsley chopped 1/4 cup cheese grated Jarlsburg (or any good Swiss cheese) 2 tablespoons cream fresh 2 tablespoons grated Parmesan Cheese salt and pepper 3 tablespoons butter melted 1 tablespoon cheese grated Jarlsburg
Method Wipe the mushrooms with a damp cloth and trim the stems. Carefully break the stems from the cap and finely chop. Melt 2 tablespoons butter in a sautĂŠ pan and sautĂŠ the scallions and chopped mushroom stems for 3 to 4 minutes until slightly soft. Add the Genoese Fresh Basil Pesto and the port. Simmer for approximately 2 minutes until the port has reduced by half. Remove from the pan and let cool for 5 minutes. Add the fresh bread crumbs, parsley, and the cheese to the pesto mixture. Add just enough cream to lightly bind the mixture together. Season to taste with salt and pepper. Dip the outside of the caps in the 3 tablespoons melted butter and mount the stuffing lightly in the centre. Top with the remaining tablespoon of Jarlsburg cheese and drizzle the caps with the remaining melted butter. Place close together in a shallow baking dish and bake uncovered at 180C for 15-20 minutes. Serve warm.
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PEA SALAD WITH GENOESE BASIL PESTO CROUTONS Ingredients 500 g snow peas 300 g sugar snap peas 160 g snow pea sprouts 1/2 loaf white bread 1/2 cup olive oil 2 tablespoons Genoese Fresh Basil Pesto black pepper 1/2 cup olive oil 1 tablespoon seeded mustard 1/4 cup white vinegar 1 clove garlic crushed 2 tablespoons brown sugar
Method Add both peas to pan of boiling water, simmer uncovered for 30 seconds, drain, and rinse under cold water and drain well. Genoese Basil Croutons: Remove crusts from bread and cut into 2cm cubes. Combine cubes, olive oil, basil pesto and black pepper in a bowl and mix well. Place croutons in a single layer on an oven tray. Bake uncovered, in a moderately hot oven for about 15 minutes or until crisp. Dressing: Combine all ingredients in a jar and shake well.
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BAKED RICOTTA, GENOESE SUNDRIED TOMATO & GENOESE FRESH BASIL PESTO Ingredients 1 egg white 750 grams ricotta cheese fresh and well drained 1 tablespoon Genoese Sundried Tomato Pesto 1 tablespoon Genoese Fresh Basil Pesto 1 tablespoon olive oil cracked pepper black olives for garnishing
Method Pre-heat oven to 180 degrees C. olive oil.
Line the base of a 20 cm round cake tin with foil and brush with
Beat egg white with a fork until frothy, add the ricotta and mix. Put half the mixture in the tin and spread evenly, spread the Genoese Sundried Tomato Pesto and cracked pepper on top of the cheese. Spoon the rest of the ricotta mixture on top and finish with Genoese Fresh Basil Pesto and cracked pepper. Brush a circle of fin foil with olive oil and place on top. Bake for 20 minutes or until set. Leave to cool in tin and refrigerate overnight. Carefully turn out onto a tray, remove the foil, cover with a plate and invert so that the pesto side is uppermost. Garnish with black olives.
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OYSTERS WITH GENOESE FRESH BASIL PESTO BUTTER Ingredients 125 g butter softened 1 tablespoon lemon juice 2 tablespoon Genoese Fresh Basil Pesto 24 oysters on the half shell
Method Blend butter, juice and Genoese Fresh Basil Pesto until smooth. Cover and refrigerate until firm. Pre-heat oven to moderately hot. Divide Pesto butter among oysters, bake uncovered for approximately 5 minutes or until butter melts and oysters are heated through. Serve hot.
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VEGETABLE FETA & FRESH BASIL PESTO PARCELS Ingredients
Serves 2
2 grams butter 2 cloves garlic crushed 155 g asparagus spears trimmed and cut into 2cm squares 1 carrot cut into julienne strips 1 zucchini cut into julienne strips 1 red capsicum cut into julienne strips 6 spring onions thinly sliced on diagonal 80 g mild feta cheese crumbled 8 sheets filo pastry 60 g butter melted 1/3 cup Genoese Fresh Basil Pesto 2 teaspoons sesame seeds
Method Preheat oven to 200째C. Heat butter in large frying pan, then add garlic & vegetables. Cook over medium heat for 3-4 minutes, or until just tender. Cool completely and fold in feta. Divide the mixture into four equal portions. Work with four sheets of pastry at a time, keeping the rest covered with a damp cloth. Brush each sheet with melted butter and lay them on top of each other. Cut in half width ways and spread 1 tablespoon of Genoese Fresh Basil Pesto in the centre of each half, leaving a 2cm border lengthways. Place one portion of the vegetable feta mixture on top of the Genoese Fresh Basil Pesto. Repeat the process with the remaining pastry, Genoese Fresh Basil Pesto and filling. Brush the edges of the filo with a little butter, tuck in the sides and fold over the ends to make four parcels. Place on a greased tray seam side down, brush with the remaining butter and sprinkle with sesame seeds. Bake for 20-25 minutes until golden. Cut in half diagonally and serve hot with tomato chutney.
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ROAST TOMATO TART WITH GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO Ingredients
Serves 6
3 Kapiti Mount Hector cheese 6 tomatoes 1 kg puff pastry 6 teaspoons Genoese Sundried Tomato & Fresh Basil Pesto olive oil clarified butter balsamic vinegar pinch brown sugar
Method Blanch the tomatoes in boiling water, remove skin. Cut tomatoes in half and place on baking sheet. Drizzle with balsamic vinegar, salt, freshly ground black pepper and a pinch of brown sugar. Bake at 125 Celsius for 2 hours. Roll out pastry and cut out 6 circles 8cm in diameter. Keep chilled. Place one teaspoon of Genoese Sundried Tomato & Fresh Basil Pesto in the centre of each circle and top with half a Mount Hector and 2 tomato halves. Bake in pre-heated oven at 220 degrees Celsius for 10-12 minutes. Brush the pastry with clarified butter, sprinkle with salt and serve with salad leaves dressed with olive oil and Genoese Pesto.
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CORN FRITTERS WITH GENOESE MEDITERRANEAN FRESH BASIL PESTO Ingredients 100 grams Genoese Mediterranean Fresh Basil Pesto 2 eggs 1/2 cup milk 1 cup self raising flour 1 can corn kernels, drained 1/2 teaspoon black pepper freshly ground 1 can creamed corn 1 spring onion finely chopped oil for cooking coriander leaves for garnishing, sliced red pepper, and sour cream
Method Whisk eggs and milk with pepper then add Genoese Mediterranean Fresh Basil Pesto. Add flour and continue to whisk to smooth consistency. Add remaining ingredients except garnishes. Heat oil in pan, add mixture by tablespoon and cook 1-2 minutes then flip over and finish cooking. Serve stacked in 3, with coriander leaves and red pepper layered. Dollop sour cream on top and serve.
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CHICKEN THIGHS STUFFED WITH GENOESE MEDITERRANEAN FRESH BASIL PESTO Ingredients
Serves 4
8 chicken thigh fillets 4 tablespoons Genoese Mediterranean Fresh Basil Pesto 1/4 cup basil leaves 1/4 cup Parmesan Cheese grated 2 tablespoons pine nuts chopped 1/2 cup fresh breadcrumbs
Method Heat the oven to 180 degrees Celsius. Lay the chicken thigh fillets out flat. Smear with Genoese Mediterranean Fresh Basil Pesto and top with a layer of basil leaves. Roll up and place in lightly greased baking dish that holds chicken snugly. Combine breadcrumbs, parmesan cheese and pine nuts and scatter over the chicken. Bake for 1 hour or until cooked through.
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STROZZAPRETI, ZUCCHINI & GENOESE FRESH BASIL PESTO SALAD Ingredients
Serves 2
150 g Strozzapreti, casarecce or other short pasta 2 tablespoons olive oil 1 zucchini cut into ribbons using vegetable peeler 3 tablespoons Genoese Fresh Basil Pesto 1 avocado peeled and finely diced Parmesan Cheese shaved sea salt and ground black pepper
Method Cook the pasta in a saucepan of boiling water until just tender, drain. Rinse the pasta under cold water to cool, drain again. Transfer to a bowl and stir in 1 tablespoon olive oil. Heat the remaining olive oil in a large fry pan over medium-high heat. Add the zucchini and cook for 1-2 minutes stirring occasionally, until just wilted. Place the pasta, zucchini and Genoese Fresh Basil Pesto in a bowl, season with salt and black pepper, then toss gently to combine. Gently stir in the avocado and divide among the serving plates, top with shaved Parmesan cheese and serve immediately.
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PESTO YUFKA WITH GENOESE FRESH BASIL PESTO Ingredients 2 square flat bread wraps or tortillas 4 tablespoons Parmesan cheese 100 g smoked salmon slices Genoese Fresh Basil Pesto
Method Warm a hot plate. Take a wrap or tortilla and spread liberally with Genoese Fresh Basil Pesto, sprinkle with Parmesan cheese, then lay slices of salmon on top. Roll up tightly and place under press. Allow the outside to go a little brown, then remove and cut into slices.
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CHARGILLED EGGPLANT WITH MEDITERRANEAN FRESH BASIL PESTO Ingredients
Serves 4
2 small eggplants 100 g Genoese Mediterranean Fresh Basil Pesto
Method Slice eggplants into 1cm rounds and liberally brush both sides with oil. Cook on a hot grill until they start to char then turn and grill other side. Spread with Genoese Mediterranean Fresh Basil Pesto - it will melt into the eggplant. Finish with some freshly ground black pepper.
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BAKED FILO FISH PARCELS WITH GENOESE FRESH BASIL PESTO Ingredients
Serves 4
800 g Blue Cod (or similar) flour seasoned olive oil 16 sheets filo pastry 1/2 cup black olives pitted and finely chopped 6 tablespoons Genoese Fresh Basil Pesto 1/4 cup olive oil salt and pepper freshly ground
Method Preheat oven to 200 degrees C. Cut fillets into 4 portions and toss in seasoned flour. Heat a little olive oil in a non stick fry pan and brown the fish on both sides. Mix the ingredients for the topping in a bowl to form a coarse paste. Brush 8 sheets of filo pastry with olive oil. Place a second sheet on top of each. Place a piece of fish in the centre of one edge. Spread the topping on top of the fish and fold the pastry around the fish to form a parcel. Brush with olive oil and bake for 20 minutes. Variation: Crumble Feta cheese over the topping before wrapping the fish in pastry.
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RICOTTA AND GENOESE FRESH BASIL PESTO TORTE Ingredients
Serves 4
350 g cream cheese 175 g butter unsalted 200 g ricotta cheese 100 g Genoese Fresh Basil Pesto 100 g Genoese Sundried Tomato Pesto 1/2 cup pine nuts lightly toasted
Method Roughly dice cream cheese and butter and allow to come to room temperature with the ricotta. Process cream cheese and butter until blended and add ricotta, blend until smooth. Divide mixture into three as the torte will have 3 layers. Line a 4 cup bowl with gladwrap. Optional: Put a circle of sundried tomatoes in the base and fill circle with pine nuts. Follow with the second layer of ricotta and cover this with a thin layer of Sundried Tomato Pesto. Sprinkle with pine nuts. Cover with the last layer of ricotta. Chill for at least 4 hours. Unmould and serve at room temperature with herbed flat bread, toasted baguette, crackers or breads.
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ZUCCHINI SOUP WITH GENOESE FRESH BASIL PESTO Ingredients
Serves 4
15 grams butter 1 tablespoon oil 1 onion chopped 2 cloves garlic crushed 6 zucchini finely chopped 3 cups water 2 chicken stock cubes crumbled 2 teaspoons sugar 1 tablespoon lemon juice 50 grams Genoese Fresh Basil Pesto
Method Heat butter and oil in medium saucepan, add onion and garlic, stir over medium heat for 2 minutes or until the onion is soft. Stir in zucchini, water, stock cubes, sugar and juice, bring to boil, reduce heat and simmer uncovered for about 20 minutes. Blend or process mixture until smooth, return mixture to pan, add Genoese Fresh Basil Pesto and reheat. Serve topped with sour cream, paprika and Genoese Fresh Basil Pesto if desired.
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FRESH TOMATO SOUP WITH GENOESE FRESH BASIL PESTO Ingredients
Serves 6
500gms ripe tomatoes 1 kg onions chopped 200 g fatty parma ham or unsmoked bacon chopped salt and pepper 50 g Genoese Fresh Basil Pesto 1 litre water 4-6 slices fresh bread cut into small pieces 100 g Parmesan cheese shaved olive oil
Method Make a cross with sharp knife at the base of each tomato, just to split the skin. Plunge into boiling water for 1 minute, or until the cross at the base starts to open up. Remove with slotted spoon and peel off the skin, which should come away easily. Remove the core and seeds, and then roughly cut the flesh. Heat oil in large saucepan and sautĂŠ the onions until soft. Add the ham or bacon, salt and pepper. Add the chopped tomatoes and the Genoese Fresh Basil Pesto and the water. Leave to cook for about 1 hour, simmering gently with lid on. Stir from time to time. Toast the bread in the oven and use to line the bottom of a large serving bowl. Pour the soup into the bowl, sprinkle with the parmesan cheese, season with more salt and pepper and drizzle with olive oil. Leave for 5 minutes before serving or it can be served cold.
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PRAWNS WITH FRESH CORIANDER PESTO Ingredients
Serves 2
1 - 1.5 cups water 1 bay leaf crumbled 3 -4 slices of lemon 1/4 teaspoon salt 8 large prawns 2 tablespoons Genoese Fresh Coriander Pesto 2 tablespoons sour cream 2 tablespoons mayonnaise 1 teaspoon lime juice 8 small lettuce leaves 1 avocado sliced lime slices and fresh coriander garnish
Method Add the bay leaf, lemon slices and salt to the water. Rinse the prawns and add to the seasoned boiling water. Simmer covered for 3-5 minutes until the prawns are just cooked through. Drain the prawns and remove their shells. Place on a serving dish, cover and refrigerate. Combine Genoese Fresh Coriander Pesto, sour cream mayonnaise and lime juice in a small bowl and season to taste. Arrange the prawns and avocado slices on the lettuce, spoon the Pesto sauce over the prawns and garnish.
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PRAWN FRITTERS WITH FRESH CORIANDER PESTO Ingredients
Serves 4
1 spring onion thinly sliced 1 clove garlic finely chopped 3/4 cup plain flour 1 cup chickpea flour 200 grams prawns shelled and chopped 1/2 teaspoon salt 1 tablespoon Genoese Fresh Coriander Pesto 1 cup cold water to mix
Method Put everything into a mixing bowl, except the oil and lemon wedges, with enough water to mix to a pouring batter. Mix well, making sure there are no lumps in the flour. Heat a little olive oil in a fry pan and put spoonfuls of mixture into oil and cook until golden brown on each side, drain on paper towel. Serve immediately with lemon wedges.
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GENOESE FRESH CORIANDER PESTO, COURGETTE & PARMESAN FRITTERS Ingredients 600 g courgettes coarsely grated and squeezed 1/2 cup rice flour 1/2 cup Parmesan cheese finely grated 1 tablespoon Genoese Fresh Coriander Pesto 1 egg lightly beaten 50g pine nuts toasted salt and pepper olive oil
Method To make fritters combine all ingredients in a bowl and mix together. Make small quenelles of the fritter mix with a teaspoon and fry in hot oil.
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GENOESE FRESH CORIANDER DIP Ingredients 1 cup sour cream 3-4 teaspoons Genoese Fresh Coriander Pesto salt and pepper
Method Mix all the ingredients together, chill and let stand for an hour before serving.
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GENOESE FRESH CORIANDER PESTO & FILO PARCELS Ingredients
Serves 4
1 red capsicum cut into julienne strips 1 zucchini cut into julienne strips 1 carrot cut into julienne strips 25 g butter 2 cloves garlic crushed 155 g asparagus finely sliced 6 spring onions thinly sliced 80 g mild feta cheese crumbled 8 sheets filo pastry 60 g butter melted 80 g Genoese Fresh Coriander Pesto 2 teaspoons sesame seeds
Method Heat the butter in a large fry pan, then add garlic and vegetables, cook over medium heat until just tender. Cool completely then fold in feta. Divide mixture into four equal portions. Work with four sheets of filo at a time, keeping the rest covered with a damp towel. Brush each sheet with melted butter and lay them on top of one another. Cut in half and spread with 1 tablespoon Genoese Fresh Coriander Pesto and vegetable mixture. Repeat the process with the remaining pastry, pesto and filling. Brush the edges of filo with a little butter, tuck in the sides and fold over the ends to make four parcels. Place on greased baking tray, seam side down, brush with remaining butter and sprinkle with sesame seeds. Bake 20-25 minutes or until golden.
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GENOESE FRESH CORIANDER PESTO FISH CAKES Ingredients 3 cups rice cooked and cooled 2 eggs beaten 185g can Thai flavoured tuna 1 cup breadcrumbs 1 tablespoon Genoese Fresh Coriander Pesto 1/2 cups mozzarella cheese grated salt and pepper
Method Place rice in a large bowl, mix in beaten egg, tuna, cheese and Genoese Fresh Coriander Pesto. Mix well. Mould into round patties and toss in breadcrumbs. Pan fry in oil and butter until golden on both sides. Makes about 10 patties
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ROAST PEPPER AND FETA ROLLS Ingredients
Serves 4
4 red capsicum 190 g feta cheese (garlic and cumin) 1/4 cup pistachio nuts, chopped 1 tablespoon chives chopped 2 tablespoons Genoese Fresh Basil Pesto cherry tomatoes avocado oil
Method Cut peppers in half lengthways. Remove seeds and place cut side down on a baking tray. Bake at 200 degrees Celsius for 15 minutes or until skins have started to blacken and blister. Remove from oven and allow to cool.Peel off skins. Mash feta cheese in a bowl. Add pistachios and chives and combine. Spread Genoese Fresh Basil Pesto over the inside of the peppers and divide feta mixture evenly among the pepper halves. Roll up pepper halves and place seam side down on a baking paper lined tray. Place small tomatoes on baking tray with peppers. Bake at 220C for 10 minutes. Place one or two pepper rolls on a plate and squeeze tomatoes around peppers. Drizzle with oil.
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HERBED CERVENA WITH BALSAMIC TOMATOES Ingredients
Serves 4
1 tablespoon lemon rind finely grated 1 clove garlic crushed 2 tablespoons parsley finely chopped 1/2 teaspoon black pepper 1.2 kg Cervena rack trimmed of silver skin 6 large tomatoes sea salt black pepper freshly ground 2 tablespoons extra virgin olive oil 2 tablespoons balsamic vinegar 8 tablespoons Genoese Sundried Tomato Pesto 6 handfuls salad greens cooked or green beans extra virgin olive oil
Method Pre heat oven to 220C. Combine lemon rind, garlic, parsley and pepper. Rub onto outside of Cervena rack. Cut tomatoes crosswise into 3 thick slices and arrange in a lightly oiled non-reactive roasting tray. Sprinkle tomatoes with salt, pepper, oil and balsamic vinegar. Place Cervena rack on tomatoes, roast for 20-25 minutes, or until Cervena is medium rare. Test by pressing thumb into the meat. If the meat feels loose then it is rare, if it offers some resistance, it is medium rare, if it is firm it has been overcooked. Remove from oven and cover tray with heavy tea towels, or a towel and, away from heat, allow Cervena to rest for at least 10 minutes. This will distribute the meat juices. Slice Cervena into single cutlets. Arrange tomatoes on warmed dinner plates, and arrange Cervena cutlets on top of tomatoes. Accompany with a dollop of Genoese Sundried Tomato Pesto. Place some salad greens or green beans, next to the Cervena and drizzle plate with extra virgin olive oil.
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MEDITERRANEAN BREAD TART Ingredients
Serves 4
3 red capsicum 3 yellow capsicum 12 slices wholegrain bread oil spray 1/2 teaspoon minced chilli 100 g feta cheese salt and pepper Chunky Fresh Mint Pesto
Method Cut peppers in half, remove seeds and place on an oven tray, cut side down. Grill until skins blister and blacken. Remove from oven and when cool enough to handle, remove skins. Cut pepper halves into thirds. Cut crusts from bread, spray one side of each bread slice with oil to line base and sides of a 20cm spring form tin, oil side overlapping if necessary. Bake at 160 degrees C for 45 minutes or until bread is dry and crisp. Spread base of bread with Genoese Chunky Fresh Mint Pesto. Arrange half the sliced peppers in bread case, layering colours. Lightly beat egg with chilli then crumble feta into mixture. Spread over remaining peppers. Bake at 180 degrees C for 20 minutes until egg mixture is set. Serve warm or cold, cut into wedges and serve with salad.
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EGGPLANT ROLLS USING GENOESE SUNDRIED TOMATO PESTO & GENOESE OLIVE TAPENADE Ingredients 2 large eggplants 2 tablespoon olive oil 2 clove garlic crushed 1 bunch asparagus trimmed and steamed 150 g feta cheese crumbled 75 g Genoese Sundried Tomato & Fresh Basil Pesto 75 g Genoese Olive Tapenade 100 g baby spinach leaves fresh basil leaves cherry tomatoes
Method Cut eggplants lengthways into 1cm thick slices. Place on wire racks, sprinkle with salt and let stand for 20 minutes. Rinse eggplants under cold water, drain on absorbent paper. Brush with combined oil and garlic. Heat a greased grill pan, add eggplant slices, and cook on both sides until browned and tender. Combine cheese and Genoese Sundried Tomato Pesto and Olive Tapenade in a bowl. Divide cheese and Pesto mixture, asparagus and spinach leaves amongst eggplant slices, roll up slices to enclose filling. Secure with toothpicks. Serve warm or cold and garnish with fresh basil leaves and cherry tomatoes.
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GENOESE SUNDRIED TOMATO PESTO AND PRAWN CANAPES Ingredients 1 cup mayonnaise 2 tablespoon Genoese Sundried Tomato Pesto 2 clove garlic crushed 1 French bread stick sliced 30 prawns fresh basil leaves olive oil
Method Combine mayonnaise, Genoese Sundried Tomato Pesto and garlic in a bowl. Cut French stick into 30 slices, brush with olive oil and toast in oven until golden. Spread aioli onto toasted rounds, place a prawn on top and garnish with a basil leaf.
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GENOESE SUNDRIED TOMATO FRESH BASIL PESTO BEAN AND FETA TART Ingredients
Serves 4
150 grams green beans 4 peppers, red and/or yellow 13 slices wholegrain bread 1/4 cup olive oil 1/2 cup Genoese Sundried Tomato & Fresh Basil Pesto 1 egg 1/4 teaspoon salt 1 teaspoon paprika 150 grams feta cheese
Method Wash beans and cut in half, place in a saucepan and cook for 4 minutes or until tender but still bright green. Cut peppers in half, remove seeds and grill until skin blisters and blackens. Cool and peel off skin. Cut the crusts off the bread. Brush bread slices with oil and use to line the shades of a 20cm spring form cake tin, overlapping bread slices where necessary. Bake at 160C for 45 minutes or until bread is dry and crisp. Spread the inside of the bread case with Genoese Fresh Basil & Sundried Tomato Pesto. Place half the pepper slices over the base of the bread casing. Place the beans on top of peppers. Lightly beat the egg with salt and paprika. Crumble feta and mix into egg mixture. Spread feta mixture over beans. Top with remaining peppers. Bake at 180C for 20 minutes, until just warm and feta mixture has set.
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TOMATO AND MUSHROOM TARTINS Ingredients 5-6 large tomatoes 8 medium flat mushrooms 6 slices bread garlic oil spray 3 tablespoons olive oil 2 tablespoons Genoese Fresh Basil Pesto salt and pepper fresh basil leaves
Method Cut tomatoes into 1cm slices (12).
Cut mushrooms in half horizontally.
Cut the bread into rounds the size of the inside of six ramekins with garlic oil. Heat 2 tablespoons of olive oil in a non stick fry pan. Add the tomatoes and cook for 2-3 minutes, being careful not to overcook. Remove from the pan. Place the mushrooms in the pan, adding extra oil if required, and cook as for the tomatoes. Place a layer of tomato, mushroom, 1/2 teaspoon Genoese Basil Pesto and salt and pepper to taste inside each ramekin. Repeat with another layer. Top with the bread. Bake at 220 degrees C for 5-8 minutes, until the filling is hot and the bread is golden brown. Rest for 2-3 minutes then turn out onto a serving plate. Garnish with fresh basil leaves Makes 6 tartins.
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TOMATO & GENOESE FRESH BASIL PESTO TARTS Ingredients
Serves 4
375 grams puff pastry 1 egg beaten 4 teaspoons Genoese Fresh Basil Pesto 20 cherry tomatoes halved and sprinkled with salt and freshly ground pepper 4 teaspoons pine nuts lightly toasted
Method Pre-heat oven to 200 degrees C. Roll out the pastry and cut into 4 circles, each 10cm in diameter. With the point of a sharp knife, mark another circle to make a 1cm border, brush this border with beaten egg. Place the pastry circles in a baking tray and prick the centre of each one with a fork. Spread the middle with pesto, and arrange the tomatoes over the pastry. Trim the sides and season with salt and freshly ground pepper. Scatter pine nuts over the top. Transfer to the oven and bake for 10-15 minutes.
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EGGS TAPENADE Ingredients 6 eggs hard boiled 1 tablespoon Genoese Olive Tapenade parsley finely chopped cherry tomatoes salt and pepper black olives
Method Hard boil 6 eggs and shell. Cut the eggs in half and scoop out the yolks into a bowl. Mix the yolks with 1 tablespoon of Genoese Olive Tapenade, salt and pepper to taste. Add 1 teaspoon finely chopped parsley. Stuff the eggs with the mixture and garnish with cherry tomatoes and olives or parsley.
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