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Snacks Delicious recipes using Genoese Pesto

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Snacks Table of Contents VEGETABLE FETA & FRESH BASIL PESTO PARCELS .............................................................................. 3 BAKED POTATOES WITH GENOESE FRESH BASIL PESTO...................................................................... 4 GENOESE SUNDRIED TOMATO FRESH BASIL PESTO BEAN AND FETA TART ......................................... 5 ZUCCHINI SOUP WITH GENOESE FRESH BASIL PESTO ......................................................................... 6 SAVOURY MUFFINS ........................................................................................................................... 7 VEGETARIAN CARROT AND GENOESE FRESH CORIANDER BAKE ......................................................... 8 POACHED EGGS WITH GENOESE OLIVE TAPENADE ............................................................................ 9 PRAWN FRITTERS WITH FRESH CORIANDER PESTO .......................................................................... 10 MUSHROOM AND FRESH BASIL PESTO TOASTS................................................................................ 11 PESTO STUFFED MUSHROOMS ........................................................................................................ 12 TOMATO & GENOESE FRESH BASIL PESTO TARTS............................................................................. 13 ROAST PEPPER AND FETA ROLLS ...................................................................................................... 14 CLASSIC STEAK SANDWICH WITH GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO .................. 15 GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO JACKET POTATOES......................................... 16 ROAST TOMATO TART WITH GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO ......................... 17 GENOESE MEDITERRANEAN FRESH BASIL PESTO SAUSAGE SKEWERS .............................................. 18 CORN FRITTERS WITH GENOESE MEDITERRANEAN FRESH BASIL PESTO ........................................... 19 PESTO HERB BREAD ......................................................................................................................... 20 PESTO YUFKA WITH GENOESE FRESH BASIL PESTO .......................................................................... 21 PESTO YUFKA WITH GENOESE OLIVE TAPENADE .............................................................................. 22 MEDITERRANEAN BREAD TART ........................................................................................................ 23 EGGPLANT ROLLS USING GENOESE SUNDRIED TOMATO PESTO & GENOESE OLIVE TAPENADE ........ 24 STUFFED CRUSTY BAGUETTES USING GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO ............ 25 CHARGILLED EGGPLANT WITH MEDITERRANEAN FRESH BASIL PESTO.............................................. 26 DAZZLING IDEAS FOR USING GENOESE CHUNKY FRESH MINT PESTO ............................................... 27 BAKED FILO FISH PARCELS WITH GENOESE FRESH BASIL PESTO ....................................................... 28 CHEESE MELTS WITH GENOESE FRESH CORIANDER PESTO .............................................................. 29 GENOESE FRESH CORIANDER PESTO, COURGETTE & PARMESAN FRITTERS ...................................... 30 CORN, HAM/BACON & GENOESE FRESH BASIL PESTO SOUP ............................................................ 31 GENOESE FRESH CORIANDER DIP..................................................................................................... 32 1|P a ge


GENOESE FRESH CORIANDER PESTO & FILO PARCELS ...................................................................... 33 GENOESE SUNDRIED TOMATO PESTO AND ANCHOVY FLAN ............................................................ 34 TOMATO AND MUSHROOM TARTINS .............................................................................................. 35 GENOESE PESTO TWISTS ................................................................................................................. 36 PEA SALAD WITH GENOESE BASIL PESTO CROUTONS....................................................................... 37 TOMATO & GENOESE FRESH BASIL PESTO SALSA ............................................................................. 38 GENOESE FRESH CORIANDER PESTO FISH CAKES ............................................................................. 39 FRESH TOMATO SOUP WITH GENOESE FRESH BASIL PESTO ............................................................. 40 EGGS TAPENADE ............................................................................................................................. 41 GENOESE MEDITERRANEAN BASIL PESTO, SAUSAGE SKEWERS ........................................................ 42

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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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BAKED POTATOES WITH GENOESE FRESH BASIL PESTO Ingredients

Serves 4

4 medium potatoes, washed sea salt 8 tablespoons extra virgin olive oil 4 tablespoons Genoese Fresh Basil Pesto

Method Microwave potatoes till cooked. Cool. Carefully cut a deep cross into the potato, squeezing slightly to form a well. Sprinkle with salt. Fill the well with extra virgin olive oil. Bake at 200c for 15-20 minutes until the edges of the well are crispy. Top with Genoese Basil Pesto before serving.

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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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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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SAVOURY MUFFINS Ingredients

Serves 12

2 cups flour 4 teaspoons baking powder 1 cup milk 1 egg beaten 100 g Genoese Pesto of your choice Salt

Method Preheat oven to 200째C. Sieve together flour, baking powder and salt into a large bowl.Mix egg, Genoese Pesto and milk together and then mix with the dry ingredients. Do not over mix. Spoon into greased muffin tins. Cook for 10-15 minutes - and sprinkle with grated cheese 5 minutes before removal from oven. Serve with soup. Cheese and/or bacon may be added to the mixture.

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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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POACHED EGGS WITH GENOESE OLIVE TAPENADE Ingredients 4 tablespoon Genoese Olive Tapenade 1 tablespoon chives chopped 300 grams spinach 30 grams butter chopped 4 tomatoes cut in half 1 tablespoon white vinegar 1 round loaf rye bread cut into eight thick slices salt and pepper 4 eggs

Method Wash the spinach and place in large saucepan with a little water. Cook over low heat for 3-4 minutes, add the butter, season with salt. Set aside and keep warm. Cook the tomatoes under a hot grill for 3-5 minutes. Fill a frying pan 他 full with cold water and add vinegar and some salt to stop the egg white from spreading. Bring to a gentle simmer. Gently break the eggs and slide into the water then reduce the heat and cook 1-2 minutes or until the eggs are just set. Remove with an egg flip, drain. Toast the bread, spread each slice with Genoese Olive Tapenade then the spinach, egg and cracked pepper. Serve with tomato halves.

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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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MUSHROOM AND FRESH BASIL PESTO TOASTS Ingredients

Serves 4

1 baguette 25 g butter 3 tablespoons Genoese Fresh Basil Pesto 2 cloves garlic peeled and crushed 30 small brown mushrooms cleaned and trimmed 3 tablespoons olive oil a few fresh basil leaves chopped

Method Cut the baguette into 30 1cm slices. Place on an oven tray and bake at 180 degrees C for about 12 minutes or until crisp. Soften the butter and mix with the Genoese Fresh Basil Pesto. Spread the mixture over one side of the toasted bread. Heat the oil in a large frying pan and toss the mushrooms, garlic and cook together until mushrooms have softened. Place a mushroom gill side up on each bread slice and garnish with chopped basil leaves.

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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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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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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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CLASSIC STEAK SANDWICH WITH GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO Ingredients

Serves 4

3 tablespoons olive oil 1 cup onions finely chopped 2 tablespoons balsamic vinegar sea salt and ground black pepper 4 sirloin steaks thinly sliced or fillet steak 8 thick slices bread such as ciabatta 4 tablespoons Genoese Sundried Tomato & Fresh Basil Pesto 4 ripe tomatoes

Method Heat 2 tbsp olive oil in large fry pan and over a gentle heat, add the onion and cook for 10 minutes. Add vinegar, salt and pepper. Cook for a minute until caramelised, remove onion from pan and set aside. In the same pan or pre-heated barbecue grill, add the steaks to the pan, or grill, and season. Cook for 1 minute, turn and cook the other side for 1 minute. Spread the bread with the Genoese Sundried Tomato & Fresh Basil Pesto, top with salad greens, onions, steak and tomatoes, top with the second slice of bread and serve.

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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 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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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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PESTO HERB BREAD Ingredients 1 French stick 2 Tbsp Genoese Fresh Basil Pesto 2 Tbsp butter, softened

Method Mix the pesto and butter together. Cut bread on an angle at 2cm pieces but not right through. Put pesto mixture in each cut, wrap in tin foil and heat for a few minutes. Serve while warm.

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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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PESTO YUFKA WITH GENOESE OLIVE TAPENADE Ingredients 2 square flat bread wraps or tortillas 4 tablespoons Genoese Olive Tapenade 2 tablespoons Parmesan cheese finely grated 100 g smoked salmon slices

Method Warm a hot plate. Take a wrap or tortilla and spread liberally with Genoese Olive Tapenade, 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, and then remove and cut into slices.

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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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STUFFED CRUSTY BAGUETTES USING GENOESE SUNDRIED TOMATO & FRESH BASIL PESTO Ingredients

Serves 6

1 Baguette halved lengthways 125 g Genoese Sundried Tomato & Fresh Basil Pesto 2 buffalo mozzarella 1 red capsicum roasted 1 yellow capsicum roasted 6 slices salami 200 g marinated artichoke hearts drained 70 g fresh basil leaves

Method Spread bread base with some Genoese Sundried Tomato & Fresh Basil Pesto, then layer with cheese, capsicum, meat and artichoke. Top with fresh basil leaves, season, then dollop with remaining Genoese Sundried Tomato & Fresh Basil Pesto. Top with other half of bread and tie with string.

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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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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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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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CHEESE MELTS WITH GENOESE FRESH CORIANDER PESTO Ingredients

Serves 2

4 slices Chewy Bread such as ciabatta or focaccia 1 each courgette, tomato, yellow capsicum 2 tablespoons olive oil 8 slices haloumi cheese 100 g Genoese Fresh Coriander Pesto

Method Lightly toast the bread, spread the Genoese Fresh Coriander Pesto on the slices of bread and place in the centre of 2 serving plates. Halve and diagonally slice the courgette, slice the tomato into four rounds and quarter and seed the capsicum. Toss all the vegetables with a little oil then char grill. Meanwhile heat the remaining oil in a non stick fry pan and cook the cheese for about 40 seconds on each side. Place a slice of cheese on each slice of bread then stack with the vegetables and remaining cheese. Serve immediately.

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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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CORN, HAM/BACON & GENOESE FRESH BASIL PESTO SOUP Ingredients

Serves 4

1 tablespoon olive oil 1 teaspoon garlic finely chopped 1 large onion cubed 2 cups hot water 1 carrot cubed 2 stalks celery chopped 2 potatoes cubed 3 teaspoons instant chicken/bacon stock 50 g butter 1/4 cup flour 2 cups milk 1 tablespoon Genoese Fresh Basil Pesto 440g can cream style corn 200 g bacon/ham chopped

Method If using bacon, brown rashers in pan before garlic and onion. In a large pot over a moderate heat, heat oil, add garlic, onion and stock. Add the hot water, carrots, celery and potatoes and simmer until cooked. Make sauce by melting butter in saucepan, stir in flour and heat till it bubbles, then add milk slowly and cook until it boils, take off heat, add Genoese Fresh Basil Pesto, add corn, then add to vegetable mixture, add ham/bacon, heat thoroughly without boiling. Serve with crusty bread.

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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 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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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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GENOESE PESTO TWISTS 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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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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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 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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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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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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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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Genoese Pesto Snacks