Bruschetta with Smoked Salmon & Pesto Verde

Ingredients 

2 x Slices of good quality bread of choice, halved and toasted

2 x tbs Pesto Verde

1 x fresh Avocado, sliced

50g Smoked Salmon

Freshly milled Black Pepper

 

Garnish

Drizzle of Lemon Olive Oil and fresh greens – try some small rocket leaves to decorate. Alternatively micro greens or pea shoots will look great too.

 

Method

1. Spread pesto verde on the toasted bread.

2. Place slices of smoked salmon on top.

3. Arrange sliced avocado on top of the salmon.

4. Top with some green garnish of choice.

5. Drizzle with lemon olive oil and some freshly milled black pepper.

 

Options

Great as a starter for 4 people or as part of a tapas selection.

 

Make Gluten-Free

Replace bread with gluten-free alternative.

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Bruschetta with Smoked Tuna & Pesto Rosso

Ingredients 

2 x Slices of good quality bread of choice, halved and toasted

2 x tbs Pesto Rosso

2 x fresh Tomatoes, sliced

50g Smoked Tuna

Freshly milled Black Pepper

 

Garnish

Drizzle of Extra Virgin Olive Oil and fresh greens – try finely chopped parsley or a sprig of flat leafed parsley to decorate. Alternatively micro greens or pea shoots will look great too.

 

Method

1. Spread pesto rosso on the toasted bread.

2. Place slices of fresh tomato on top.

3. Arrange smoked tuna on top of the tomato.

4. Top with some green garnish of choice.

5. Drizzle with extra virgin olive oil and some freshly milled black pepper.

 

Options

Great as a starter for 4 people or as part of a tapas selection.

 

Make Gluten-Free

Replace bread with gluten-free alternative.

 

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Tortellini with Asparagus & Pesto Verde

Ingredients 

400g Tortellini filled with ricotta and spinach

125g Asparagus Tips, chopped into short lengths

80g Walnuts, lightly toasted

2 tbs EV Olive Oil

2 tbs Pesto Verde

1 Handful of Flat Leafed Parsley, finely chopped

Freshly milled Sea Salt and Black Pepper

 

Method

1. Bring large pot of salted water to the boil and cook tortellini as per packet instructions.

2. In a wide sauté pan heat oil and add the asparagus tips with the salt & pepper and cook gently until al dente.

3. Add pesto to pan and heat for 3 minutes before tossing tortellini into pan too. Coat well adding more pesto if you prefer.

4. Add toasted walnuts to pan and stir gently to combine.

5. Spoon into wide shallow serving dishes and sprinkle with chopped parsley.

 

Options

You can play around with lots of different additions. Try cooking some chopped pancetta with the asparagus or even some prawns.

 

Make Gluten-Free

Replace tortellini pasta with gluten-free alternative.

 

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Tapenade Rustico with Rigatoni & Anchovies

Ingredients 

2 tbs EV Olive Oil

50g tin Anchovy Fillets, chopped plus oil

2 large garlic cloves, crushed

200g fresh Breadcrumbs

200g Rigatoni pasta

2 heaped tbs Tapenade Rustico

Milled Sea Salt & Black Pepper to taste

 

Garnish

With coarsely chopped flat leafed parsley.

 

Method

1. Bring a large pot of salted water with a drizzle of olive oil, to the boil. Add pasta and return to a gentle bubble. Put the lid on and remove from the heat. Let the pasta sit in the hot water for 10-12 minutes. Do not remove the lid during this time. Check if its al dente and drain.

2. Heat oil in wide sauté pan. Add garlic and fry gently for a few minutes to release its flavour.

3. Add breadcrumbs and anchovies to garlic. Stir to combine and crisp breadcrumbs just a little.

4. Add pasta plus Tapenade Rustico and heat through.

5. Check and adjust seasoning if required and add a drizzle of extra virgin olive oil if a little dry.

 

Make Gluten-Free

Replace breadcrumbs and rigatoni pasta with gluten-free alternatives.

 

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Roasted Garlic & Pesto Verde Mashed Potatoes

Ingredients

10 cloves Garlic, unpeeled

1 tsp EV Olive Oil

6 medium sized Rooster Potatoes, peeled and cut into evenly sized chunks

70g Butter

4 tbs Pesto Verde

Sea Salt & freshly milled Black Pepper to taste

 

Method

1. Heat oven to 180*. Place the garlic cloves in a small metal roasting tin and drizzle with oil. Cover with tin foil and roast for 25 minutes.

2. Put the potatoes in pot with cold salted water to cover. Bring to a gentle boil and simmer until tender. Drain and dry as normal and then mash.

3. When cool enough to handle, squeeze the soft sweet cooked garlic centre into a small bowl and mash with a fork.

4. Put butter and garlic in a small saucepan and only heat until butter is melted.

5. Add to mashed potatoes. Check and adjust seasoning.

6. Place potatoes in a serving bowl and partially fold in the Pesto Verde to create a swirl like effect.

 

Gluten-Free

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Pesto Verde Potato Salad

Ingredients

1 kg bag Baby Potatoes, cut into evenly sized pieces

3 tbs Olive Oil

Sea Salt & freshly milled Black Pepper

100g Green Beans, cut into short lengths & blanched

50g frozen Peas, blanched

50g whole Hazelnuts, toasted to golden

 

Dressing

50ml EV Olive Oil

15ml White Wine or Cider Vinegar

Juice & zest of half lemon

1 Garlic clove, crushed

3 tbs Pesto Verde

Sea Salt & freshly milled Black Pepper

 

Garnish

Chopped fresh Mint and shaved Parmesan cheese.

 

Method 

1. Heat oven to 200*. Toss potatoes in oil, salt and pepper and place on a baking sheet. Cook for 30 minutes or until tender.

2. Blanch green beans and peas.

3. While still warm, place cooked potatoes, blanched veggies and hazelnuts in a bowl and drizzle with dressing. Toss until well coated adding salt & pepper if required.

 

Gluten-Free

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Pesto Rosso Chicken

Ingredients

4 x Chicken Breasts, cut into strips

1 x small punnet Mushrooms, sliced

6 x Sundried Tomatoes in oil, halved

250ml Fresh Cream or Crème Fraiche

2 x heaped tbs of Pesto Rosso

2 x Large handfuls Baby Spinach

Sea Salt & freshly ground Black Pepper

Olive Oil for frying

 

Garnish

Freshly chopped Parsley or Basil

 

Method

1. Heat oil to hot in a wide shallow frying pan.

2. Add mushrooms, salt & pepper and brown quickly.

3. Turn heat down and add drained and halved tomatoes.

4. Combine cream and pesto rosso and add to pan.

5. Heat slowly until bubbling.

6. Add chicken and cook without lid until thickened, 20 mins approx. Add spinach and cook for no more than 5 mins.

7. Serve with rice or pasta and sprinkled with parsley or basil.

 

Options

Omit mushrooms and add cubed baby potatoes.

Omit chicken and add a selection of veg of choice.

Omit mushrooms and add cubed baby potatoes.

Omit chicken and add a selection of veg of choice.

 

Make Gluten-Free

Replace pasta with gluten-free alternative.

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Pesto Verde Orzo Salad

Ingredients 

225g dry Orzo pasta

35g toasted pine nuts

150g fresh Green Beans, topped, tailed & blanched

150g fresh or frozen Peas, blanched

2 x Large handfuls of washed Baby Spinach, chopped

 

Dressing

EV Olive Oil

3 x tbs Pesto Verde, at room temperature

2 x tbs White Wine Vinegar

Sea Salt & freshly ground Black Pepper

Combine all ingredients in jam jar and shake well to combine. 

 

Garnish

Freshly torn Basil and parmesan shavings to garnish.

 

Method

1. Heat salted water and cook pasta to al dente.

2. Blanch beans and peas and set aside.

3. Drain pasta and add dressing while still warm.

4. Add beans, peas, spinach and pine nuts to dressed pasta.

5. Combine well and adjust seasoning if necessary.

 

Make Gluten-Free

Replace orzo pasta with gluten-free alternative - e.g. rice.

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Gourmet Tapenade Pizza

Ingredients

2 x heaped tbs of Tapenade Rustico

1 x Pizza Base of choice either homemade or store bought

1 x Red Pepper thickly sliced and part roasted

6 x soft Goat’s Cheese slices or 100g of grated hard Goat’s Cheese

 

Garnish

Chilli Oil and fresh salad leaves of choice. 

 

Method

1. Spread tapenade on pizza base instead of a tomato sauce.

2. Place goat’s cheese slices or grated goat’s cheese on top.

3. Arrange part roasted red pepper on top of cheese and bake in a pre-heated oven @ 220*C for 10 mins on a pizza tray.

4. Remove from oven and drizzle with chilli oil and leaves of choice.

5. Enjoy!

 

Options

You can play around with lots of different toppings but don’t change the cheese. Black olives and goat’s cheese are a match made in heaven.

 

Make Gluten-Free

Replace pizza base with gluten-free alternative.

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