pesto possibilities – with 2 recipe ideas

I want to introduce you to a fresh ground basil pesto that is in a handy 100% recyclable container called Genoese Basil Pesto. This product has no preservatives, artificial colours or flavours, is MSG, gluten and soya free. Traditionally made using the freshest ingredients of basil leaves pounded with garlic, parmesan, cashews, pine nuts and olive oil.

It is truly delicious on its own on crackers, stirred through hot, steaming pasta with white wine, lots of cracked black pepper and/or capers, anchovies, olives or blue cheese. Genoese proudly state that their Pesto will cover every piece of pasta, making it drip with colour and flavour…mmm!!! Why not add a dollop to your bbq steak or smother it on your next pizza base rather than using the regular tomato/pizza sauce – I have used this and it is truly delectable!!! Blend Genoese pesto with melted butter and drizzle over pan fried fish, grilled chicken or barbecued lamb. A few tablespoons of pesto added to your favourite mayonnaise with a splash of lime or lemon juice then spooned over your salmon steak is absolutely to die for!!! Spread Pesto on large flat mushrooms, top with wholemeal breadcrumbs, grated cheese and grill. Simple, healthy, fast and totally mouth watering!!10414382_884609588219500_7424350145521590441_n

pesto possibilities
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pesto possibilities
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Ingredients
  • Pesto Salmon Cakes
  • 500 g cooked flaked salmon
  • 1 cup panko bread crumbs available at Golosi
  • 1/4 cup genoese pesto available at Golosi
  • 1 tbsp lemon zest
  • Pesto Arancini
  • 1.5 cup genoese pesto available at Golosi
  • 3 cups arborio rice (cooked) available at Golosi
  • 125 g mozarella available at Golosi
  • 2 cups flour
  • 3 large eggs
  • 2 cups panko bread crumbs available at Golosi
Servings: Units:
Instructions
Pesto Salmon Cakes
  1. Mix all ingredients together and form patties. Heat a small amount of olive oil in a pan on medium heat and cook for 2-3 minutes per side. Serve with tartare sauce or mayonnaise mixed with the pesto.
Pesto Arancini
  1. In a large bowl stir rice and pesto together. Divide into 16 portions Cut mozzarella into 16 pieces Form each rice portion into a ball completely encasing the mozzarella. Place on baking paper and place into the freezer for 30 minutes. Heat oil in a heavy pot until it reaches 220˚c Dredge each ball in flour, egg then Panko crumbs. Cook 4-6 balls at a time for 60-90 seconds until golden brown.
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