Enjoy our lunch menu from 12-7pm Monday to Friday, and 12-4pm on Saturdays.
Our Trafford Centre restaurant offers their lunch menu all day Monday to Thursday and Fridays until 5pm, but not at weekends.
Please note our daytime menu is not available to parties of 8 or more.
These tasty dough parcels are stuffed with mozzarella,
Toasted ciabatta topped with a mix of ripe tomato, red onion and fresh basil tossed in a splash of seasoned olive oil (V)
Popular salad of Romaine lettuce, shavings of Gran Moravia, croutons and dressed with Pesto’s own dressing (V)
Fettuccini tossed in Pesto’s carbonara sauce with pancetta, white wine and fresh Gran Moravia cheese
Our handmade chickpea & spinach balls served with Pesto’s own tomato and herb sauce (VG)
Fresh mushrooms seasoned and simply sautéed with garlic (V)
Deep-fried potato, sautéed with fresh garlic and oregano. Add a little pot of our sun-dried tomato tapenade to dip in for an extra £0.95 ( V)
Chicken wings Tuscan style, marinated then baked in the oven
Classic mozzarella and tomato 6” pizza seasoned with oregano on a sourdough base (V)
6” sourdough pizza with tomato, mozzarella and pepperoni
Deep-fried balls of saffron risotto rice stuffed with mozzarella and sererved with a tomato tapenade mayonnaise (V)
We serve this simple but classic, hot spicy tomato and chilli sauce with penne pasta and finished with Gran Moravia (V)
Classic beef and pork ragú from Bologna, served with spaghetti
A classic lasagne made with rich beef and pork ragú
Selection of Italian bread served with olive oil and balsamic vinegar (V)
Pesto’s own garlic bread (V)
Pesto’s own garlic bread with cheese (V)
A mix of Italian olives marinated with sweet peppers and herbs (V) (GF)
We take a 12” sourdough pizza base and make it into garlic bread with tomato, it’s great for sharing (V)
Penne pasta with a creamy sauce of fresh tarragon, Gran Moravia cheese and lemon juice (V)
A centuries old recipe from Roma, spaghetti tossed in a rich pecorino cheese sauce with lots of fiery black pepper
Calamari, coated in seasoned flour then deep-fried, served with garlic mayonnaise and a wedge of fresh lemon
A local favourite in Rome, these tasty bites are filled with rice, slow-cooked beef and stringy mozzarella cheese
Farfalle pasta tossed with smoked salmon, asparagus, garlic, white wine and double cream
Classic spinach and ricotta cheese cannelloni (V)
Fresh, colourful seasonal vegetables, lightly seasoned and simply roasted in the oven (VG) (GF)
A 6" pizza with tomato, mozzarella, prosciutto, caramelised red onion and fresh rocket
Spicy Italian sausage, with sautéed sweet peppers, garlic and new potatoes (GF)
Deep-fried potato, sautéed with fresh garlic and melted Gran Moravia cheese (V) (GF)
Our house salad made up of mixed leaves, cherry tomatoes, red onion, cucumber and sweetcorn with a mustard & lemon dressing
A 6” sourdough pizza with tomato, goat’s cheese, caramelised red onion, garlic and spinach (V)
Ricotta cheese whipped with lemon juice, on top of toasted ciabatta bread, finished with basil pesto, roasted piccolo tomatoes and a dash of balsamic vinegar
Rigatoni pasta with a spicy sauce made with Calabrian sausage meat and fiery n’duja, calmed with a spoon of creamy mascarpone cheese
Chicken pieces cooked in white wine, garlic, rosemary and a splash of cream
Pasta shells stuffed with three cheeses and baked in the oven with a rich tomato sauce (V)
We make a traditional crêpe, then stuff it with mushrooms in a creamy sauce, sprinkle it with a little mozzarella and breadcrumb then bake it in the oven until it turns crispy on the edges (V)
Boneless pork belly strips slow cooked in a rich tomato, garlic, chilli and herb sauce (GF)
Toasted ciabatta topped with fresh mushrooms in a creamy dolcelatte, garlic and white wine sauce (V)
We think we have handmade more than 4 million of our own spicy meatballs (since 2006) which are cooked in a tasty, tomato, garlic and herb sauce
Skewer of marinated chicken breast wrapped in fine cured ham, flashed on the chargrill and finished in the oven (GF)
A 6” sourdough tomato and mozzarella pizza, topped with spicy ‘njuda, Napoli sausage and fresh green hot chillies… SPICY!
Sautéed potato with onion, garlic, fresh chilli, sun-dried tomato and black olives (VG) (GF)
Two cod & pancetta fishcakes served with a wedge of fresh lemon
Popular across Italy, a fresh salad of buffalo mozzarella and ripe tomato, drizzled with an olive oil and balsamic dressing with torn basil (V) (GF)
A 6” pizza with mozzarella and tomato topped with fresh basil pesto, mushrooms, garlic and Gran Moravia shavings (V)