Mains Delicious recipes using Genoese Pesto
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Mains Table of Contents GENOESE SUNDRIED TOMATO FRESH BASIL PESTO BEAN AND FETA TART ......................................... 4 CHICKEN WITH GENOESE OLIVE TAPENADE ....................................................................................... 5 CHICKEN & MUSHROOM FETTUCINE WITH GENOESE FRESH BASIL PESTO ......................................... 6 WARM FRESH BASIL PESTO AND PASTA SALAD .................................................................................. 7 VEGETARIAN CARROT AND GENOESE FRESH CORIANDER BAKE ......................................................... 8 PENNE ALL'ARRABBIATA .................................................................................................................... 9 FISH IN FILO WITH GENOESE FRESH CORIANDER PESTO ................................................................... 10 SLICED CHICKEN WITH GENOESE FRESH BASIL PESTO ...................................................................... 10 GENOESE FRESH CORIANDER PESTO & GINGER CHICKEN ................................................................. 12 PRAWN FRITTERS WITH FRESH CORIANDER PESTO .......................................................................... 13 CHARCOAL GRILLED CHICKEN BREAST WITH GENOESE SUNDRIED TOMATO PESTO AND PINENUT FILLING ............................................................................................................................................ 14 CHICKEN FOR A LAZY SUNDAY BRUNCH USING GENOSE OLIVE TAPENADE ....................................... 15 SEASONED COLD VEAL WITH GENOESE FRESH BASIL PESTO............................................................. 16 CHICKEN WITH OLIVES, GARLIC & GENOESE CORIANDER PESTO ...................................................... 17 POTATO PUREE WITH MINT & GENOESE FRESH BASIL PESTO........................................................... 18 BARBEQUED LAMB WITH GENOESE FRESH CORIANDER PESTO ........................................................ 19 ITALIAN STUFFED CHICKEN WITH LEMON & PARSLEY POTATOES ..................................................... 20 GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO JACKET POTATOES......................................... 21 ROAST TOMATO TART WITH GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO ......................... 22 GENOESE MEDITERRANEAN FRESH BASIL PESTO CHICKEN PASTA .................................................... 23 GENOESE MEDITERRANEAN FRESH BASIL PESTO SAUSAGE SKEWERS .............................................. 24 CHICKEN THIGHS STUFFED WITH GENOESE MEDITERRANEAN FRESH BASIL PESTO .......................... 25 CHICKEN BREAST IN FILO ................................................................................................................. 26 STROZZAPRETI, ZUCCHINI & GENOESE FRESH BASIL PESTO SALAD .................................................. 26 PAN FRIED CHICKEN ON LENTILS WITH GENOESE FRESH BASIL PESTO.............................................. 28 BAKED SALMON WITH GENOESE CHUNKY MINT PESTO ................................................................... 28 CRISPY KUMARA & POTATO WITH GENOESE CHUNKY FRESH MINT PESTO ...................................... 30 POTATO GNOCCHI WITH GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO ............................... 31 1|P a ge
GENOESE OLIVE TAPENADE PASTRY WITH SALMON, GENOESE FRESH BASIL PESTO & TOMATO YOGHURT ........................................................................................................................................ 32 LIME, GENOESE FRESH CORIANDER PESTO, FISH ON JASMINE RICE ................................................. 33 SLICED NEW POTATOES, GENOESE MEDITERRANEAN BASIL PESTO & OLIVES .................................. 34 DAZZLING IDEAS FOR USING GENOESE CHUNKY FRESH MINT PESTO ............................................... 35 LAMB RACK WITH GENOESE OLIVE TAPENADE ................................................................................ 36 BAKED FILO FISH PARCELS WITH GENOESE FRESH BASIL PESTO ....................................................... 37 GENOESE FRESH BASIL PESTO CHICKEN & BACON WRAPS ............................................................... 38 GENOESE FRESH CORIANDER PESTO, COURGETTE & PARMESAN FRITTERS ...................................... 39 CHICKEN WITH GENOESE SUNDRIED TOMATO PESTO ...................................................................... 40 GENOESE FRESH CORIANDER PESTO & GINGER CHICKEN ................................................................. 41 GENOESE FRESH CORIANDER PESTO & FILO PARCELS ...................................................................... 42 BLACK OLIVE PASTRY WITH SALMON, GENOESE SUNDRIED TOMATO PESTO ................................... 43 SPAGHETTI WITH GENOESE FRESH BASIL PESTO SAUCE ................................................................... 44 CHICKEN THIGHS WITH GENOESE CHUNKY ROASTED CAPISCUM PESTO & BACON .......................... 45 GENOESE SUNDRIED TOMATO PESTO AND ANCHOVY FLAN ............................................................ 46 CHICKEN WITH GENOESE CHUNKY ROASTED CAPSICUM PESTO ....................................................... 47 CHICKEN THIGHS STUFFED WITH GENOESE CHUNKY ROASTED CAPSICUM PESTO ........................... 48 CHICKEN, GENOESE CHUNKY ROASTED CAPSICUM PESTO & BACON WRAPS ................................... 49 PEA SALAD WITH GENOESE BASIL PESTO CROUTONS....................................................................... 50 PUMPKIN AND GENOESE FRESH BASIL PESTO WITH PASTA .............................................................. 51 CRUMBED LAMB CUTLETS & GENOESE FRESH BASIL PESTO WITH CAPSICUMS ................................ 52 BAKED RICOTTA, GENOESE SUNDRIED TOMATO & GENOESE FRESH BASIL PESTO ............................ 53 WRAPPED PORK WITH GENOESE CORIANDER PESTO AND CROUTONS ............................................ 54 TOMATO & GENOESE FRESH BASIL PESTO SALSA ............................................................................. 55 CHICKEN PASTA WITH GENOESE FRESH BASIL PESTO ....................................................................... 56 GENOESE FRESH CORIANDER PESTO FISH CAKES ............................................................................. 57 GENOESE MEDITERRANEAN BASIL PESTO, SAUSAGE SKEWERS ........................................................ 58 BOCCONCINI, OLIVES & CHERRY TOMATO SKEWERS WITH GENOESE FRESH CORIANDER PESTO ..... 59 GENOESE PESTO DRESSING FOR FISH............................................................................................... 60
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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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CHICKEN WITH GENOESE OLIVE TAPENADE Ingredients
Serves 4
1 chicken 2 lemons zested, then juiced olive oil Fresh thyme Genoese Olive Tapenade salt and pepper paprika
Method Take the chicken and trim up any fat, loosen the skin from the back, and then spread under the skin the lemon zest, thyme and Genoese Olive Tapenade. Rub the chicken with the olive oil and lemon juice then season liberally with the salt, pepper and paprika. Baste in olive oil and lemon juice during the cooking process. Roast the chicken until tender and serve hot or cold with salad.
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CHICKEN & MUSHROOM FETTUCINE WITH GENOESE FRESH BASIL PESTO Ingredients
Serves 4
250 g fettuccine 400 g chicken thigh fillets or similar 1 tablespoon crushed ginger 2 cups mushrooms chopped 1 cup cashew nuts 3 tablespoons olive oil 2 tablespoons Genoese Fresh Basil Pesto 1 tablespoons sweet chilli sauce Parmesan cheese salt and pepper
Method Slice the chicken into thin strips (5 - 10mm thick). SautĂŠ' in some olive oil until lightly golden and cooked through. Remove from the pan and set aside. SautĂŠ mushrooms, cashews and ginger in the olive oil until the cashews are golden, add the sweet chilli sauce. Return the chicken to the pan and set the pan aside. Bring a pan of unsalted water to the boil, add the pasta ensuring the water maintains a boil and the pasta separates. Cook until al dente (firm to the tooth) 3-5 minutes. Drain, reserving 2 tablespoons of the liquid from the pasta. Add the Genoese Fresh Basil Pesto to the pasta. Toss the chicken, mushrooms, cashews, ginger, cashews and chilli through freshly cooked pasta with Parmesan cheese. Serve immediately.
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WARM FRESH BASIL PESTO AND PASTA SALAD Ingredients 100 grams Genoese Fresh Basil Pesto 500 grams shell pasta 150 grams capers drained & patted 2 tablespoons olive oil 2 cloves garlic chopped 3 tomatoes seeded & diced 300 grams asparagus cut in half and blanched 2 tablespoons balsamic vinegar 2 tablespoon extra virgin olive oil 200 grams rocket trimmed Parmesan Cheese shaved to garnish
Method Cook pasta in large saucepan of boiling water, until al dente, and then drain well. While pasta is cooking, heat the oil in a frying pan, add capers and fry over high heat for 4-5 minutes, stirring occasionally. Remove from pan and drain on crumpled paper towels. In fry pan heat extra virgin olive oil over medium heat & add garlic, tomato & asparagus. Cook 1-2 minutes or until warmed through, tossing continuously. Stir in the balsamic vinegar. Drain pasta and transfer to a large serving bowl. Add Genoese Fresh Basil Pesto and toss coating pasta well. Cool slightly. Add tomato mixture & rocket. Season with salt and cracked black pepper. Toss well and sprinkle with capers and parmesan cheese. Serve warm.
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VEGETARIAN CARROT AND GENOESE FRESH CORIANDER BAKE Ingredients
Serves 4
50 grams butter 1/2 cup flour 3 cups milk 2/3 cup sour cream 1 teaspoon cracked pepper 150 grams grated edam cheese 4 eggs beaten 2 tablespoons Genoese Fresh Coriander Pesto 750 grams carrots peeled and grated 250 grams instant lasagna sheets
Method Grease a 30 x 20cm baking dish. Preheat oven to 150째C. Heat butter in a large pan, add flour and stir over a low heat until mixture is golden and lightly bubbling. Add milk, sour cream and pepper. Stirring until mixture is smooth and thickens, approx 5 mins. Remove from heat and add 100g cheese, cool slightly then add eggs stirring constantly. Pour a third of the sauce into another bowl and reserve for the topping. Add Genoese Fresh Coriander Pesto to the remaining sauce to combine. Beginning with 1/3 of carrot mixture, alternate layers of carrot with the lasagna sheets, finishing with a lasagna sheet on top. Spread the reserved sauce evenly over the top and sprinkle with extra cheese. Bake for 40 minutes or until sauce is set and golden. Leave 15 minutes before slicing and serve with a green salad.
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PENNE ALL'ARRABBIATA Ingredients
Serves 4
1/3 cup extra virgin olive oil 1 small onion sliced 1 teaspoon Sambal Olek Fresh Chilli Paste 1 clove garlic chopped 500 grams tomatoes peeled, seeded and finely chopped 50 grams Genoese Sundried Tomato & Fresh Basil Pesto 400 grams penne pasta 1 teaspoon salt
Method Heat the oil in a pan, add the onion, chilli and garlic, fry for 1 minute. Stir in the tomato and cook gently for 6-8 minutes. Remove from the heat. Mix in the Genoese Sundried Tomato & Fresh Basil Pesto and add salt to taste. Cook the pasta in a pot of boiling water until al dente. Drain the pasta and mix in the sauce. Allow a minute or so for the pasta to absorb the flavours Serve on a warm plate. Note. We advise that you experiment first with this recipe to achieve the required Arrabbiata note (hotness) before presenting this meal to your guests.
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FISH IN FILO WITH GENOESE FRESH CORIANDER PESTO Ingredients
Serves 4
4 small potatoes 12 sheets filo pastry 5 tablespoons Genoese Fresh Coriander Pesto 4 fillets of fish 30 g butter salt and pepper olive oil for brushing pastry
Method Cook the potatoes in their skins in a pan of boiled salted water for 15-20 minutes or until just cooked Preheat oven to 200째 C / 400F/ gas 6. Peel potatoes and slice crosswise into 4. Brush 3 sheets of filo with olive oil and arrange overlapping but at angles to each other. Lay potatoes in a row across the centre and put a teaspoon of Genoese Fresh Coriander Pesto on each slice. Put the fish on the top, season with salt and pepper and fold the pastry over, wrapping loosely as if making a parcel. Put on an oiled baking tray. Make three more parcels the same way, transferring them to the baking tray when done. Brush all over with melted butter. Bake for 20 minutes until the filo is puffed up and golden.
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SLICED CHICKEN WITH GENOESE FRESH BASIL PESTO Ingredients
Serves 4
4 chicken breasts boned and skinned 2/3 cup ricotta cheese Genoese Fresh Basil Pesto 1 teaspoon minced shallot salt and pepper 10-12 spinach leaves 1 cup flour 2 tablespoons butter 2 tablespoons olive oil Sweet Red Pepper Sauce Optional
Method This dish can be prepared ahead of time and sliced just before serving and can be served hot or cold. Pound each chicken breast in a sturdy plastic bag with a rubber mallet or similar until they are thin and double in size. Combine the ricotta, Genoese Fresh Basil Pesto and shallots. Season with salt and pepper to taste. Dip each spinach leaf in boiling water for about 5 seconds, remove the stem and some of the centre vein and drain on towels. Lay each breast smooth side down. Cover with 2 or more spinach leaves and approximately 2 tbsp of the Genoese pesto/ricotta mixture in a smooth thin layer. Roll the breasts tightly together seam side down. Cover and refrigerate. About 20 minutes before serving combine the flour, salt and pepper. Coat the chicken rolls in flour, re-chill for 10 minutes. Preheat oven to 180°C. Heat butter and oil in a large sautÊ pan, brown the rolls on each side over a high heat for about a minute per side. Place rolls close together in a shallow baking dish and bake uncovered for 10 minutes until tender. Remove from the oven and set aside for 5 minutes. Serve.
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GENOESE FRESH CORIANDER PESTO & GINGER CHICKEN Ingredients
Serves 4
2 cloves garlic crushed 1 teaspoon ginger grated 1 tablespoon Genoese Fresh Coriander Pesto 2 spring onions finely chopped 1/4 cup soya sauce 1/4 cup oil 2 teaspoons caster sugar 8 chicken thigh fillets
Method Combine garlic, ginger, Genoese Fresh Coriander Pesto, spring onions, soya sauce, oil and sugar in a large bowl, add chicken. Mix well, cover and refrigerate for several hours or overnight. Add chicken in single layer to heated greased large frying pan, cook over medium heat for about 5 minutes each side or until tender and golden brown. Brush with remaining marinade during cooking.
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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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CHARCOAL GRILLED CHICKEN BREAST WITH GENOESE SUNDRIED TOMATO PESTO AND PINENUT FILLING Ingredients
Serves 4
4 chicken breasts skin on 20 g pine nuts toasted 30 g Genoese Sundried Tomato, Pesto 200 g mushrooms (a mixture e.g. button, shiitake, oyster mushrooms) 1 teaspoon smoked paprika 50 ml white wine 300 ml cream
Method Trim chicken breast and cut a pocket towards the thick part of the breast on the underside. Crush the pine nuts and add to the Genoese Sundried Tomato Pesto. Fill the pocket and close as tightly as possible. Season the meat and sear on both sides on a charcoal grill. In the meantime, sautĂŠ the cut mushrooms in butter, add the smoked paprika and cook for a moment. Deglaze with white wine, add cream and reduce for a few minutes. Place the chicken breasts on the sauce and braise (covered) until the meat is just cooked. Reduce the sauce if necessary. Cut the breast in half or slice and fan out. Serve on potato puree, pasta or rice with the sauce.
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CHICKEN FOR A LAZY SUNDAY BRUNCH USING GENOSE OLIVE TAPENADE Ingredients 1 corn fed chicken 2 lemons zested, then juiced Genoese Olive Tapenade
Method Take the chicken and trim off any fat. Loosen the skin from the back of the chicken. Then spread under the skin the lemon zest, thyme and Genoese Tapenade. Rub the chicken with olive oil and lemon juice then season liberally with the salt, pepper and paprika. Baste in olive oil and lemon juice during the cooking process. Roast the chicken until tender and serve hot or cold with salad.
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SEASONED COLD VEAL WITH GENOESE FRESH BASIL PESTO Ingredients
Serves 8
1 kg piece of veal breast 100 g Genoese Fresh Basil Pesto Seasoning as follows: 1 tablespoon olive oil 1 onion chopped 1 clove garlic, crushed 250 g pork and veal mince 1/4 cup chopped fresh parsley 2 tablespoons pistachio nuts, shelled 1/4 cup grated Parmesan Cheese 3/4 cup stale breadcrumbs 2 tablespoons chopped fresh basil 1 teaspoon black pepper freshly ground 1 tablespoon Marsala
Method Pound the veal with a mallet until it is the same thickness all over. Mix the seasoning together and place the seasoning mixture lengthways on the veal. Roll to enclose the seasoning. Wrap the veal tightly in a double thickness of greased foil. Place veal in a baking dish, bake in a moderate oven about 1 1/2 hours or until veal is tender.
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CHICKEN WITH OLIVES, GARLIC & GENOESE CORIANDER PESTO Ingredients
Serves 6
4 tablespoons olive oil 2 onions chopped roughly 1 chicken weighing about 1.8kg, cut into six pieces 1/2 cup white wine 50 grams Genoese Fresh Coriander Pesto 100 grams black olives pitted 2 cloves garlic chopped 1 tablespoon red wine vinegar salt and pepper freshly ground
Method Heat the olive oil in a heavy casserole dish. Add the onions. When they begin to soften, add the chicken pieces, turning to coat in the olive oil. They should be browned lightly on both sides after 10 minutes.Add the white wine. Turn the heat down, cover and simmer for about 45 minutes. The meat should be tender and juicy, not over done. About 5 minutes before the end of cooking, remove the lid, turn up the heat and add the olives, garlic and vinegar. Season with salt and pepper, stir well. Just prior to serving add the Genoese Coriander Pesto, coating all the chicken portions, serve very hot.
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POTATO PUREE WITH MINT & GENOESE FRESH BASIL PESTO Ingredients
Serves 6
1 kg potatoes fresh herbs chopped (a generous hand full each of mint, parsley and sage) 100 grams Genoese Fresh Basil Pesto 100 ml olive oil salt and pepper freshly ground
Method Pre heat the oven to 200C. Boil the potatoes with their skins on. When cooked, drain and peel then mash, or ideally, push them through a potato ricer or sieve into a large bowl. Put half the puree potato into another bowl, gently mix in all the herbs, olive oil, salt and pepper and Genoese Fresh Basil Pesto - try not to over work the potatoes or they may lose their fluffiness. Oil a glass or terra-cotta oven-proof dish and transfer the potato, herb and pesto mixture, keeping the two mixtures separated as much as possible and spread out evenly. Drizzle with a little olive oil and bake for 15 minutes, until the potato mixture rises and the top turns golden brown.
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BARBEQUED LAMB WITH GENOESE FRESH CORIANDER PESTO Ingredients
Serves 10
2 2kg legs of lamb, butterflied salt and pepper Genoese Fresh Coriander Pesto
Method Cover lamb with plastic wrap. Using a meat mallet, pound lamb to uniform thickness. Cut each leg in half crossways, season with salt and pepper, barbeque until cooked as desired. Serve with Coriander Pesto.
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ITALIAN STUFFED CHICKEN WITH LEMON & PARSLEY POTATOES
Ingredients
Serves 4
1 cup fresh breadcrumbs 1/2 cup Genoese Fresh Basil Pesto 1 tablespoon fresh parsley chopped 4 chicken breasts boned and skinless 4 rashers smoked chicken 750 gram potatoes in a can 1 tablespoon oil 1 clove garlic 2 teaspoons lemon rind grated 1/4 cup parsley chopped 4 slices prosciutto
Method Place breadcrumbs in a bowl and mix through the Genoese Fresh Basil Pesto and parsley. Chop smoked chicken rashers and combine with breadcrumb mixture. Cut a pocket in the side of each chicken breast. Divide stuffing equally among the pockets. Secure with a toothpick and place on a baking paperlined oven dish. Drain potatoes and cut in half. Place around chicken. Brush tops of potatoes with oil. Bake at 180 degrees Celsius for 30 minutes or until chicken is cooked. Crush the garlic, peel and chop finely. Mix garlic with lemon rind and parsley. Grill prosciutto. Toss potatoes with garlic mixture and crumble prosciutto over chicken.
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GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO JACKET POTATOES Ingredients
Serves 4
4 large potatoes scrubbed 1 tablespoon olive oil 1 tablespoon Genoese Sundried Tomato & Fresh Basil Pesto 100 grams brie diced 2 eggs separated salt and pepper to taste
Method Preheat oven to 170 degrees Celsius. Dry the scrubbed potatoes and prick a few times with a fork, rub with a little oil, sprinkle with a little salt and bake until tender, about 40 minutes. Cut a shallow lid from the top of each potato, scoop out flesh into mixing bowl, and leave a thin intact shell. Mash the flesh with the egg yolks and Genoese Sundried Tomato & Fresh Basil Pesto. Add the diced cheese, salt and pepper. Whisk the egg whites to stiff peaks and fold into potato mixture. Spoon back into shells and bake for 20 minutes until puffed and golden.
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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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GENOESE MEDITERRANEAN FRESH BASIL PESTO CHICKEN PASTA Ingredients
Serves 4
250 grams spiral pasta 50 grams Genoese Mediterranean Fresh Basil Pesto 500 grams barbecued chicken chopped 1 cup walnuts, toasted and roughly chopped 4 rashers bacon, grilled and roughly chopped 250 grams cherry tomatoes halved 60 grams Kalamata olives pitted Fresh Basil to garnish Parmesan Cheese shavings
Method Cook spiral pasta in large saucepan of boiling water until tender, then drain. In a large bowl, place chicken, walnuts, bacon, tomatoes and olives. Add the pasta and Genoese Mediterranean Fresh Basil Pesto and toss together. Garnish with Parmesan shavings and fresh basil.
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GENOESE MEDITERRANEAN FRESH BASIL PESTO SAUSAGE SKEWERS Ingredients
Serves 4
12 thin pork sausages 75 grams Genoese Mediterranean Fresh Basil Pesto 1 tablespoon olive oil 2 large green capsicum cut into 2cm squares 12 fresh basil leaves 2 lemons cut into 12 wedges salad leaves to serve salt and pepper
Method Place sausages in a large pan of water, bring to boil, drain and slice sausages diagonally into 5 pieces. Combine sausages, Genoese Mediterranean Fresh Basil Pesto and oil in a large bowl, season with salt and pepper. Thread sausages and capsicum onto 12 skewers, finishing each skewer with a basil leaf and lemon wedge. Cook skewers on a heated and oiled grill pan/grill/barbecue until browned all over.
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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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CHICKEN BREAST IN FILO Ingredients
Serves 4
4 chicken breasts 4 x 90g chicken breasts 100 g cream cheese 120 g Genoese Sundried Tomato & Fresh Basil Pesto 8 sheets filo pastry olive oil Parmesan cheese
Method Slash the chicken breast to make a pocket. Fill the pocket with cream cheese and Genoese Sundried Tomato & Fresh Basil Pesto. Lay one sheet of filo pastry on bench, brush with olive oil and stack another sheet on top. Fold in half so that the short ends meet. Put the breast on the pastry and fold up to make a sealed parcel. Brush with olive oil and sprinkle over the cheese. Bake in a pre-heated oven at 190 degrees C on fan bake for 20 minutes.
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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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PAN FRIED CHICKEN ON LENTILS WITH GENOESE FRESH BASIL PESTO Ingredients
Serves 4
1 cup puy-style whole green lentils 2 tablespoons olive oil 4 Fresh chicken breast fillets with skin on 4 large spring onions chopped 2 tablespoons Genoese Roasted Capsicum Chunky Dip 2 tablespoons parsley finely chopped 1/2 cup Genoese Fresh Basil Pesto Method Cook lentils in a pan of boiling water for 12-14 minutes until just tender, drain, rinse under cold water, drain. Heat 1 tablespoon olive oil in a large fry pan over medium heat and cook chicken, skin side down for 4 minutes. Turn and cook for further 4 minutes or until cooked. Remove pan from heat, cover and rest the chicken for 5 minutes. Meanwhile, heat remaining oil in a small fry pan over medium heat, add spring onions and cook until softened, add lentils to warm through. Remove pan from heat and stir in Genoese Roasted Capsicum Chunky Dip and parsley. Season to taste with pepper and salt. Divide the lentil mixture among serving plates. Thickly slice the chicken and place on top of lentils, spoon over the Genoese Fresh Basil Pesto and serve immediately.
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BAKED SALMON WITH GENOESE CHUNKY MINT PESTO Ingredients
Serves 4
600 g salmon boneless and skinned 60 g Genoese Chunky Mint Pesto 300 g fennel bulb thinly sliced 1 lemon zested, then juiced 1 lime zested, then juiced 1 orange zested, then juiced 60 g capers 50 ml olive oil 1 tablespoon flat parsley chopped splash gin and vermouth vanilla sea salt and freshly ground pepper 1 tablespoon chives chopped foil for baking
Method Place the salmon on an oven proof shallow tray with a lip around the edge. Spread the Genoese Chunky Fresh Mint Pesto and thinly sliced fennel over the salmon. Then top with other ingredients including the citrus juice but keep the chives for the garnish. Wrap with foil and cook for about 8 minutes at 200 C - Check for cooking before serving. Unwrap foil and serve on hot plates with a sprinkle of chives and of course the pan juices. Serve with lightly sautĂŠed saffron potatoes and a simple green salad.
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CRISPY KUMARA & POTATO WITH GENOESE CHUNKY FRESH MINT PESTO Ingredients
Serves 1
800 g kumara 800 g small gourmet potatoes 1/2 cup Genoese Chunky Fresh Mint Pesto salt and pepper
Method Peel the Kumara and cut into large pieces. Place in a baking dish and halved gourmet potatoes. Toss through with Genoese Chunky Fresh Mint Pesto. Bake at 200 degrees C for 30-40 minutes until tender and crispy. Season with salt and pepper and serve.
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POTATO GNOCCHI WITH GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO Ingredients
Serves 4
1 red capsicum roasted 2 vine ripened tomatoes peeled, seeded and chopped 1/2 teaspoon chilli power 100 g Parmesan Cheese grated 500g potato gnocchi 200g Genoese Sundried Tomato & Fresh Basil Pesto
Method Place capsicum, tomatoes, chilli power and half parmesan cheese in bowl of food processor. Process to combine then add Genoese Sundried Tomato & Fresh Basil Pesto, then if need be add some olive oil slowly until a smooth sauce forms. Season with salt and pepper. Cook gnocchi according to packet instructions. Drain and toss in Pesto Sauce. Divide between 3-4 ovenproof dishes, top with remaining parmesan and grill for 2-3 minutes.
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GENOESE OLIVE TAPENADE PASTRY WITH SALMON, GENOESE FRESH BASIL PESTO & TOMATO YOGHURT Ingredients
Serves 4
1 cup plain yoghurt 1 tablespoon tomato paste 10 sheet filo pastry olive oil spray 1 cup Genoese Olive Tapenade 1 cup Genoese Fresh Basil Pesto 250 g hot smoked salmon salt and pepper
Method Pre heat oven to 180 degrees C. Lightly spray two oven trays with olive oil. On each tray place a sheet of filo pastry and spread some Genoese Olive Tapenade, place another sheet of filo pastry on top. Repeat the process using five sheets and half the Genoese Olive Tapenade on each tray. Cut each filo stack into six squares and bake in oven until well coloured. Cool. Combine yoghurt and tomato paste. Season well. On a plate place a small dob of Genoese Fresh Basil Pesto. Top again with a piece of salmon and drizzle again with Genoese Fresh Basil Pesto. Top again with filo square, salmon and Fresh Basil Pesto. Serve with a jug of tomato yoghurt. Simply magic.
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LIME, GENOESE FRESH CORIANDER PESTO, FISH ON JASMINE RICE Ingredients
Serves 2
300 g fish e.g. gurnard, snapper or warehou 2 cup jasmine rice 75 g Genoese Fresh Coriander Pesto 1 clove garlic crushed 1 teaspoon lemon rind finely grated 30 ml lime juice 1/2 tablespoon ginger freshly grated 1/3 cup light coconut milk
Method Pre heat oven to 180 degrees C and start boiling the rice. Tear foil into 2 x 30cm squares. Combine Genoese Fresh Coriander Pesto, garlic, lemon rind, juice, ginger and coconut milk in a small bowl and mix well. Place each piece of fish on a foil square and spray lightly with olive oil. Drizzle with coconut mixture, Fold foil over fish and seal. Place the foil parcels onto a baking sheet and cook for 10 minutes or until fish is cooked.
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SLICED NEW POTATOES, GENOESE MEDITERRANEAN BASIL PESTO & OLIVES Ingredients New potatoes Genoese Mediterranean Fresh Basil Pesto Kalamata olives
Method Cook some new potatoes and allow them to cool at room temperature. Cut them into thick slices. In the centre of each slice, place a dob of Genoese Mediterranean Basil Pesto. Cut Kalamata olives in two lengthwise, remove the stones and discard. Place a halved olive on top of the Genoese Mediterranean Basil Pesto. Canapes for a smart Cocktail Party.
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DAZZLING IDEAS FOR USING GENOESE CHUNKY FRESH MINT PESTO Mix with sour cream to use as a dip or sauce Add more olive oil to make a mint dressing Add to breadcrumbs and olive oil to make a crust for lamb racks Mix into freshly cooked pasta Add to gourmet potatoes cooked in skins - good idea to prick skins Add to stuffing for a boned leg or forequarter of lamb Add extra lime or orange juice and drizzle over a salmon steak or fillet Spread onto base of Panini with slices of lamb, tomato and cheese Add as garnish to pumpkin soup Add to mashed potato
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LAMB RACK WITH GENOESE OLIVE TAPENADE Ingredients
Serves 4
2 lamb racks - about 8 cutlets each 1 cup fresh breadcrumbs 6 tablespoons Genoese Olive Tapenade 1 egg white lightly beaten 3 tablespoons parsley chopped
Method Pre-heat oven to 200 degrees C. Trim any fat from the lamb racks. Combine the breadcrumbs, Genoese Olive Tapenade and parsley. Baste the top of the lamb racks with the egg white and fold the remainder through the breadcrumb mixture. Pat neatly over the backs of the lamb racks. Place in roasting pan and cook for 20 minutes. Cover loosely in foil and stand for 10 minutes prior to carving.
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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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GENOESE FRESH BASIL PESTO CHICKEN & BACON WRAPS Ingredients
Serves 4
4 chicken breast fillets with skin on 4 tablespoons Genoese Fresh Basil Pesto 8 rashers bacon
Method Pre-heat oven to 200 degrees C. Lift the skin gently from the chickens and place Genoese Fresh Basil Pesto underneath. Wrap the chicken with rashers of bacon and place on baking dish and cook for 20 minutes or until cooked.
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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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CHICKEN WITH GENOESE SUNDRIED TOMATO PESTO Ingredients
Serves 4
6 chicken thigh fillets cut into quarters 1 red onion sliced 4 rashers bacon, chopped 2 tablespoons olive oil 425g can tomatoes chopped 12 Kalamata olives 1 tablespoon sugar salt and pepper 2-3 cloves garlic 3 tablespoons Genoese Sundried Tomato Pesto
Method Heat oil in a large heavy based pan, add chicken and cook over moderate heat for 4-5 minutes, set aside. Add another tablespoon olive oil and add onions, garlic and bacon, cook until bacon is browned. Add chopped tomatoes, sugar and Genoese Sundried Tomato Pesto, cook over moderate heat for 4-5 minutes until reduced slightly. Return the chicken to the pan and simmer for 10 minutes. Add the olives and sprinkle with fresh chopped basil.
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GENOESE FRESH CORIANDER PESTO & GINGER CHICKEN Ingredients
Serves 4
8 chicken thigh fillets 2 cloves garlic crushed 1 teaspoon ginger freshly grated 1 tablespoon Genoese Fresh Coriander Pesto 2 spring onions finely chopped 1/4 cup soya sauce 1/4 cup olive oil 2 teaspoons caster sugar
Method Combine garlic, ginger, Genoese Fresh Coriander Pesto, spring onions, soya sauce, oil and sugar into a large bowl, add chicken, mix well, cover and refrigerate for several hours. Add chicken in single layer to heated greased large frying pan, cook over medium heat for about 5 minutes each side or until tender and golden brown. Brush with remaining marinade during cooking.
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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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BLACK OLIVE PASTRY WITH SALMON, GENOESE SUNDRIED TOMATO PESTO Ingredients 1 cup plain yoghurt 1 tablespoon Genoese Sundried Tomato Pesto 10 sheets filo pastry olive oil 1 cup black olives finely chopped 250 g hot smoked salmon 1 cup Genoese Fresh Basil Pesto salt and pepper
Method Pre-heat the oven to 180 degrees C. Lightly spray oven trays with olive oil. On each tray place a sheet of filo pastry and sprinkle over with black olives, light spray with olive oil and place another sheet of filo pastry on top. Repeat the process, using five sheets and half the olives on each tray. Cut each filo stack into six squares and bake until well coloured. Combine yoghurt and Genoese Sundried Tomato Pesto. Season well. On a plate place a small dab of Genoese Fresh Basil Pesto. Place a square of pastry on top of the pesto, top with a piece of salmon drizzle again with pesto. Repeat again. Serve with a jug of tomato and yoghurt sauce.
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SPAGHETTI WITH GENOESE FRESH BASIL PESTO SAUCE Ingredients
Serves 4
1 packet fresh spaghetti 3 tablespoons Genoese Fresh Basil Pesto 1 tablespoon olive oil fresh basil leaves chopped pine nuts Parmesan cheese shaved
Method Bring large saucepan of water to the boil. Add a tablespoon of salt to the water. This helps to make the pasta very buoyant in the water. Cook the pasta until just tender. Drain the pasta, reserving 1/4 cup of the water. Whisk the Genoese Fresh Basil Pesto, olive oil, reserved 1/4 cup of the water in the hot pasta saucepan. Toss the spaghetti in this sauce and serve in warm pasta bowls. Shave or grate over Parmesan cheese and freshly ground black pepper and serve with a sprinkling of fresh chopped basil and pine nuts.
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CHICKEN THIGHS WITH GENOESE CHUNKY ROASTED CAPISCUM PESTO & BACON Ingredients
Serves 4
8 chicken thigh fillets 3 tablespoons Genoese Chunky Roasted Capsicum Pesto 10 rashers bacon, toothpicks
Method Pre-heat oven to 180 degrees C. Lay the chicken pieces out flat, spread with Genoese Chunky Roasted Capsicum Pesto. Roll up and wrap with bacon rashers; use toothpicks to hold together. Place on a lightly greased baking dish. Bake 30-40 minutes until cooked. Remove toothpicks before serving
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GENOESE SUNDRIED TOMATO PESTO AND ANCHOVY FLAN Ingredients 50 g butter 1 medium onion peeled and chopped olive oil 2 cloves garlic peeled and chopped 4 eggs 1 cup tasty cheese grated salt and pepper 400 g pastry 100 g anchovies drained 16 black olives 100g Genoese Sundried Tomato Pesto
Method Cook onion in butter and oil until golden, add garlic and tomatoes. Simmer for 15-20 minutes until mixture is thick. Cool, and then add eggs, cheese and Genoese Tomato Pesto. Season with salt and pepper to taste. Roll out pastry on a floured board and use to line base and sides of a 24cm loose bottomed flat tin. Prick with a fork and bake blind for 10-15 minutes. Fill pastry case with the tomato mixture and top with the anchovies and olives. This is nice served with a green salad and specialty bread.
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CHICKEN WITH GENOESE CHUNKY ROASTED CAPSICUM PESTO Ingredients
Serves 4
6 chicken thigh fillets cut into quarters 1 red onion sliced 4 rashers bacon, chopped 2 tablespoons olive oil 425 can tomatoes chopped 12 Kalamata olives 1 teaspoon sugar salt and pepper 2-3 cloves garlic fresh basil leaves 100g Chunky Roasted Capsicum Pesto
Method Heat oil in a large heavy based pan, add chicken and cook over moderate heat for 4-5 minutes, set aside. Add another tablespoon of olive oil and add onions, garlic and bacon, cook until bacon is browned. Add chopped tomatoes, sugar and Genoese Chunky Roasted Capsicum Pesto, cook over moderate heat for 4-5 minutes until reduced slightly. Return the chicken to the pan and simmer for 10 minutes. Add the olives and sprinkle with fresh chopped basil.
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CHICKEN THIGHS STUFFED WITH GENOESE CHUNKY ROASTED CAPSICUM PESTO Ingredients
Serves 4
8 chicken thigh fillets 4 tablespoons Genoese Chunky Roasted Capsicum Pesto 1/4 cup basil leaves 1/4 cup Parmesan cheese grated 2 tablespoons pine nuts 1/2 cup fresh breadcrumbs
Method Pre-heat oven to 180 degrees C. Lay the chicken thigh fillets out flat. Smear with Genoese Chunky Roasted Capsicum 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, scatter over the chicken. Bake for 1 hour or until cooked through.
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CHICKEN, GENOESE CHUNKY ROASTED CAPSICUM PESTO & BACON WRAPS Ingredients
Serves 4
4 chicken breast fillets with skin on 4 tablespoons Genoese Chunky Roasted Capsicum Pesto 8 rashers bacon,
Method Pre-heat oven to 200 degrees C.
Lift skin gently from the chickens and place Genoese Chunky Roasted Capsicum Pesto underneath. Wrap the chicken with rashers of bacon and place on baking dish and cook for 20 minutes or until cooked.
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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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PUMPKIN AND GENOESE FRESH BASIL PESTO WITH PASTA Ingredients
Serves 6
1 small Pumpkin 1 tablespoon olive oil 3 cups penne pasta 200 grams Genoese Fresh Basil Pesto salt and pepper fresh basil leaves
Method Peel and seed pumpkin then cut into 1 cm or chunkier 2.5 cm cubes. Put them into a large roasting dish lined with baking paper. Spray or drizzle with a little oil. Roast at 200 degrees C or fan bake at 190 degrees C for about 30 minutes until tender and just starting to colour at the edges. Cook pasta and drain. Mix the Genoese Fresh Basil Pesto with the cooked pasta then add roasted pumpkin cubes last. Garnish with fresh basil. Serves 6-8 as a side salad.
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CRUMBED LAMB CUTLETS & GENOESE FRESH BASIL PESTO WITH CAPSICUMS Ingredients
Serves 4
12 lamb cutlets trimmed flour salt and pepper 2 eggs breadcrumbs olive oil 2 large red capsicum halved and seeds removed 4 cloves garlic fresh basil leaves 2 tomatoes halved and cored 6 tablespoons Genoese Fresh Basil Pesto Parmesan Cheese shaved 8 sprigs thyme
Method Capsicums: Pre-head oven to 150 degrees C. Place capsicums skin-side down in a roasting tray with a little olive oil. Combine basil, thyme and garlic in a bowl with salt and pepper. Divide the mixture evenly between each capsicum half and top with half a tomato and a tablespoon of Genoese Fresh Basil Pesto. Drizzle with the remaining olive oil and bake for approximately 1 hour. Remove from the oven and keep warm. Cutlets: Increase oven temperature to 190 C. Season the flour then dip the cutlets in and evenly coat. Shake off any excess flour. Dip the cutlets into beaten egg, drain then dip into the breadcrumbs. Coat well. Heat a little oil in large sautĂŠ pan. Pan-fry the cutlets on both sides until golden. Place on a baking tray then finish in the oven for 5 minutes. To Serve: Place half a stuffed capsicum on each plate and arrange three cutlets per portion next to the capsicum. Spoon over a little extra Genoese Fresh Basil Pesto and top with parmesan shavings. Pour around a little jus and serve immediately.
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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. Line the base of a 20 cm round cake tin with foil and brush with olive oil. 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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WRAPPED PORK WITH GENOESE CORIANDER PESTO AND CROUTONS Ingredients
Serves 4
2 medium pork fillets 2 tablespoons Genoese Fresh Coriander Pesto 4 rashers bacon 4 slices toast bread 1 tablespoon olive oil 1 teaspoon garlic salt 1/2 cup redcurrant jelly
Method Coat outer surface of pork fillets with Genoese Fresh Coriander Pesto. Wrap in bacon and place in baking dish. Bake at 220 degrees C for 20 minutes. Rest for 5 minutes. Cut out 4 round croutons from the toast bread. Brush with olive oil and sprinkle with garlic salt. Bake at 200 degrees C for 8-12 minutes or until dry and crisp. Serve pork fillets sliced on top of croutons with redcurrant jelly.
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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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CHICKEN PASTA WITH GENOESE FRESH BASIL PESTO Ingredients
Serves 4
250 grams spiral pasta 50 grams Genoese Fresh Basil Pesto 500 grams chicken barbecued and chopped 1 cup walnuts, toasted and chopped 4 rashers bacon, grilled and roughly chopped 250 grams cherry tomatoes halved 60 grams Kalamata olives pitted fresh basil leaves Parmesan cheese shaved
Method Cook spiral pasta in large saucepan of boiling water until tender, drain. In large bowl place chicken, walnuts, bacon, tomatoes and olives. Add the pasta and Genoese Fresh Basil Pesto and toss together. Garnish with Parmesan shavings and fresh basil.
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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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GENOESE MEDITERRANEAN BASIL PESTO, SAUSAGE SKEWERS Ingredients
Serves 4
12 thin pork sausages 75 g Genoese Mediterranean Fresh Basil Pesto 1 tablespoon olive oil 2 large red capsicums cut into 2cm squares 12 fresh basil leaves 2 lemons cut into 12 wedges salad greens
Method Place sausages in a large pan of water, bring to boil, drain, and slice sausages diagonally into five pieces. Combine sausages, Genoese Mediterranean Basil Pesto and oil in a large bowl, season with salt and pepper. Thread sausages and capsicum onto 12 skewers, finishing each skewer with a basil leaf and lemon wedge. Cook skewers on a heated, oiled grill pan/grill/ barbecue until browned all over. Serve skewers with salad greens.
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BOCCONCINI, OLIVES & CHERRY TOMATO SKEWERS WITH GENOESE FRESH CORIANDER PESTO Ingredients
Serves 6
16 cherry tomatoes halved 32 (450g) baby bocconcini 32 (110g) green olives seeded medium 60 g Genoese Fresh Coriander Pesto
Method Transfer Genoese Fresh Coriander Pesto to a serving bowl. Thread one tomato half, one bocconcini and one olive onto each toothpick. Serve cold with Pesto.
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GENOESE PESTO DRESSING FOR FISH Ingredients 1 tablespoon Genoese Fresh Basil Pesto 1/4 cup mayonnaise lemon juice
Method Mix together 1 tablespoon Genoese Fresh Basil Pesto, mayonnaise and a squeeze of lemon juice.
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