Mar 21, 2016

Insalata Panzanella

Makes one serving


2 medium sized vine tomatoes

Half a small red onion

A few fresh basil leaves

4 green olives

Half a roasted red pepper – sliced

Half a roasted yellow pepper – sliced

Some fresh shavings of Gran Moravia cheese

1 slice ciabatta (cubed into about six 1.5cm pieces)

Pinch of black pepper

For the dressing

25ml extra virgin olive oil

20ml white wine vinegar




Season the ciabatta with a dash of olive oil, salt and pepper. Then cube the ciabatta slice into 1.5cm pieces and lightly toast by putting the cubes on a baking tray in the oven on a low setting (make sure that you don’t overcook the ciabatta – only very lightly toast it!).

Roast a red and yellow pepper, peel the skin from both and leave them to cool.

Slice half of each cooked pepper lengthways into slices approximately 7mm in width and finely slice the red onion into half-moon pieces.

Slice the tomato to roughly the same size and shape as the ciabatta cubes and chop the basil (not too finely).

Mix the roast peppers, ciabatta, tomatoes, onion and basil together in a mixing bowl and season with a pinch of black pepper, then transfer to a clean salad bowl to serve.

Finish with shavings of Gran Moravia (or parmesan) cheese and the green olives.

To make the dressing whisk the oil and vinegar together, season and serve in a jug on the side of the salad. Enjoy!


**Please note this salad is best served using tomatoes that are room temperature and not tomatoes that have just been taken from the refrigerator.

Dec 24, 2015

Italiano Rosso

‘Tis the season to be merry! Enjoy a festive tipple with our very special recipe to make one of our favourite Pesto cocktails in your own home…

Recipe: Italiano Rosso cocktail

Ingredients for the Italiano Rosso mix base:

200ml vodka

100ml amaretto

100ml tuaca

Mix all these ingredients together and use this as the Italiano Rosso base within the cocktail recipe.

Ingredients to make a jug of Italiano Rosso:

75ml of the Italiano rosso mix

175ml cranberry juice

125ml red wine

250ml lemonade

2 lemon slices

2 lime wedges

2 orange quarters


Fill a jug with ice and mix all ingredients together.

Serve the jug with small wine glasses with ice and straws.



Recipe copyright Pesto Restaurants


Oct 04, 2015

RECIPE: Linguine al cartoccio con gamberoni

After many requests, we are delighted to present the recipe for our legendary Linguine al cartoccio con gamberoni

Ingredients (to make 2 Cartoccios)

10 large peeled raw Black Tiger Prawns
100 grams of dried Linguine pasta
60 grams of finely chopped white onion
4 cloves of crushed fresh garlic
1 fresh red chilli pepper, de-seeded and finely chopped
1 fresh green chilli pepper, de-seeded and finely chopped
80 ml of dry white wine (6 Tblspns)
80 grams of chopped ripe cherry tomatoes (Piccolo tomatoes are best)
Salt and fresh ground black pepper
60 ml (4 Tbspns) olive oil
2 sheets of good quality grease proof paper, cut into squares 40cm x 40cm
Fresh chopped parsley


• Place the pasta into a pan of salted boiling water and cook until “al dente”
• Drain the pasta and stir in a 20ml of olive oil to prevent it binding together and then put to one side
• Place 40ml of olive oil in a frying pan and add the onions, with some salt and pepper.
• Slowly simmer the onions until they start to turn brown
• Add the chill, garlic and tomatoes and simmer for a further 1 to 2 minutes, then put the pan to one side
• Place each square of grease proof paper onto a shallow oven proof bowl (two separately)
• Divide the pasta equally and place onto each piece of grease proof paper
• Season the pasta with a pinch of salt and ground black pepper
• Take the mix of onion, chilli, garlic, olive oil and tomato and spread it onto the pasta, leaving a little behind in the pan. Work the mix into the pasta a little with a fork
• Place 5 Prawns (per portion) on top of the pasta, being careful not to overlap the prawns
• Add a little more seasoning onto the prawns
• Spoon on the last of the mix from the frying pan onto the prawns
• Pour over 40ml of the wine per portion over the prawns
• Finish off by adding the chopped parsley
• Heat your oven to approximately 230 degrees centigrade

• Now here’s the tricky bit – gather each of the four corners of the greaseproof paper and twist the paper closed, being careful not to squash the contents of the paper. Ensure the top is twisted tightly closed and that there are no gaps

• Place the two bowls into the oven and cook through for a minimum of 10 to 12 minutes (ovens may vary)
• Remove from the oven and serve hot

If you’ve made this dish at home, why not take some snaps and share them with us on Facebook or Twitter? We’d love to see your pics!

Apr 26, 2011


At Pesto we’re not about an in-and-out dining experience; we want our patrons to be able to take home a little taste of Italy as we believe our recipes are too delicious not to share.

Whether you’ve eaten in any of our restaurants or not we’d love to hear your take on our Italian classics; so feel free to upload your comments, pictures and videos to the Pesto recipe blog and we’ll feature the best entries on the website!