Just a few summer ideas using the Menu’ Pesto alla Genovese.
A very fresh and fragrant ingredient that can be used in a variety of recipe preparations, just a little imagination is required. Pesto has become very popular not only in pasta dishes but in meat, fish and vegetable dishes, infusions. A medley of freshly steamed or stir fried vegetables tossed with a little Pesto and some extra virgin olive oil make a wonderful vegetarian dish.
Just add it to all sorts of recipes and see what happens!
Salmon & Pesto Parcels
Ingredients for 2 portions:
– 28g Pesto
– 75g Fromage Frais
– 2 Sheets Filo Pastry
– 25g Butter (melted)
– 2x125g Salmon Fillets (skinned)
– 50g Cocktail of Wild Mushrooms
– Salt and Pepper
– Salad Leaves (optional)
Mix the pesto with the fromage frais or another soft cheese. Halve each sheet of filo pastry. Layer two pieces of the filo, butter lightly between and on top of the pastry.
Place a salmon fillet in the centre of each pastry rectangle, top with the mushrooms and half of the pesto sauce mixture, then season with salt and pepper. Wrap the pastry around to enclose the fish, brushing most of the remaining butter over the parcels. Place the parcels on a baking sheet.
Cook in the oven at 200’C (400’F) for about 15 minutes or until golden. To serve, open the pastry and spoon in the remaining pesto mixture. Serve accompanied by salad leaves if liked.
Chicken with Pesto & 5 Cheese Sauce
Ingredients for 4 portions:
– 100g Pesto
– 100g 5 Cheese Sauce
– 100ml Milk
– 15g Fresh Basil
– 4 Chicken Breasts with Skin (about 175g each)
– Salt and Pepper
Carefully push 3-4 basil leaves under the skin of each breast.
Place the pesto in a pan with the 5 cheese sauce and milk. Stir over a low heat until amalgamated.
Cook the chicken breasts under a moderate grill for 6-8 minutes on each side or until they are cooked through. Salt + pepper to taste.
Pour the sauce over the chicken and serve.