Chunky, full of flavour to add that quality look and taste. Ideal with bread, dips, dressings, pasta, couscous or in a panini, sandwich flavour or filling.

• Fresh Coriander Chunky Dip
• Fresh Basil Chunky Dip
• Roasted Capsicum Chunky Dip

NEW - Asian Mint Pesto, freshly made using fresh mint, fresh coriander, lime juice, chilli, garlic & cashews. After months of sampling and positive feedback from some of NZ’s leading chefs, we are launching our NEW Asian Mint Pesto. It will be available in 500g and 900g foodservice containers.

Thanks to all, for the positive feedback and amazing launch purchases of Asian Mint Pesto. This new Pesto adds a unique zesty and spicy flavour profile to soups, dressings and main courses.

Dazzling Ideas for using Asian Mint Pesto...

• Add balsamic vinegar, sour cream, pepper and salt to Asian Mint Pesto and use as a dressing
  on a salad.
• Make a cheese sauce and add Asian Mint Pesto to add to a potato dish.
• Spread Asian Mint Pesto onto thin slices of cooked lamb then wrap around a grissini stick
  and serve as fingerfood.
• Spread onto croissants, fill with ham, cheese and tomato and bake in oven.
• Cook your favourite pasta, drain and add Asian Mint Pesto, top with shaved Parmesan cheese.
• Spread Asian Mint Pesto on a fillet of fish and cook in microwave.
• Pan fry fish, serve on a plate then dress with Asian Mint Pesto.
  

• No Fillers (e.g. parsley, spinach)
• No Frozen or Dry herbs
• Safety Certified & Taste Guaranteed

In winter Genoese still uses quality fresh herbs packed with natural freshness instead of fillers so your staff can use a specific portion with confidence. For over 13 years Genoese has made in New Zealand, products which satisfy the highest inspection standards – that’s why we guarantee satisfaction.

Guest Chef - Gerard Quigan, Cafe Express, Palmerston North

Gerard started working in the food industry in 1981. He trained at the Tourist Hotel Corporation Hermitage at Mount Cook before moving up to La Normandy in Wellington. After some time travelling and working overseas he returned to New Zealand and worked for 7 ½ years at The BathHouse Restaurant and Bar in Palmerston North.

He then had a break from cooking and went to work for Service Foods Manawatu where he was well able to sell Genoese Pesto using his vast experience. Also being able to enjoy the ‘non chefs hours’ and having free weekends to spend time with his wife Claire and their 2 children.

Three years ago, the opportunity arose to buy his own business, Café Express on the Square.Now he employs a staff of 20 and has just won the Top Café Award in the Top Shop Competition in Palmerston North for 2006.

Gerard has been a great advocate for Genoese having used our Pestos from day one (thirteen years
ago). He is readily available to taste test our new products and we always value his comments and
suggestions. “The reason I use Genoese Pesto is because of the consistency, availability, versatility and a little goes a long way”.

See below for Gerard Quigan's recipe using our Genoese Fresh Dill Pesto...

Fish with Genoese Fresh Dill Pesto

• Ingredients
• 200g Blue Cod (or similar)
• 1 teaspoon yellow mustard seeds
• 1 teaspoon sesame seeds
• 1 teaspoon caraway seeds
• 1 teaspoon Genoese Fresh Dill Pesto
• 1 tablespoon white wine
• 2 tablespoons cream
• 1 teaspoon lemon juice
• olive oil
• salt and freshly ground black pepper
• bok choy
• jersey bennie potatoes

Method:
Dry roast mustard, sesame and caraway seeds then crush with pestle and mortar. Brush fish with olive oil and roll in spices, grill or pan fry for 1-2 minutes each side until fish just underdone. To make dill sauce add
Genoese Fresh Dill Pesto, white wine, cream, lemon juice, salt and pepper to a pan and reduce over a low heat, to reach the desired thickness. To serve, place fish portion on wilted bok choy, pour dill sauce onto fish then add jersey bennies

Pesto Yufka

Finger Food is a versatile way of serving food, whether it be casual or formal entertaining. This recipe is very impressive, so easy, so tasty – we should call it “the no brainer snack”!

• Ingredients
• 2 square flat bread wraps or tortillas
• 4 tablespoons Genoese Fresh Basil Pesto or Olive Tapenade
• 2 tablespoons Parmesan cheese
• 100g smoked salmon slices
  

Strozzapreti, Zucchini and Genoese Fresh Basil Pesto Salad

• Serves 2
• Ingredients
• 150g strozzapreti, casarecce or other short pasta
• 2 tablespoons olive oil
• 1 zucchini, cut into ribbons using a vegetable peeler
• 3 tablespoons Genoese Fresh Basil Pesto, or your favourite flavour
• 1 avocado, peeled and finely diced
• Parmesan cheese, shaved, to serve
• Sea salt and freshly 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 frypan 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.

Pan Fried Chicken on Lentils with Genoese Fresh Basil Pesto

• Serves 4
• Ingredients
• 1 cup puy-style whole green lentils
• 2 tablespoons olive oil
• 4 x 180g free range chicken breast fillets with skin on
• 4 large spring onions, chopped
• 2 tablespoons Genoese Roasted Capsicum Chunky Dip
• 2 tablespoons parsley, finely chopped
• ½ 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 frypan 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

Genoese Sponsors NZ Culinary Fare

Sean Kerins will be judging again this year.
Genoese will also be sampling its new products at Hosiptality NZ, Auckland. Come and visit us on stand 341.

Can’t get there - ring for FREE samples on 0800 436 637.

Winners of Competitions at Trade Shows are:-

Crean – Nelson
Café Affair, Ian Douglas
Crean – Christchurch
Tuskers, James
Crean – Timaru
Brix Café, Temuka, Mitch
Crean – Palmerston North
George St Deli – Maureen
Katrina Gordon Show - Christchurch
Latimer Hotel - Grant