Pesto
Menu with Prices in the UK

Warm freshly baked Italian rosemary focaccia bread drizzled with extra virgin olive oil and aged Modena balsamic vinegar.

Crisp toasted artisan ciabatta bread brushed with garlic butter and parsley, topped with melted bubbling Fior di Latte mozzarella.

Plump, vibrant green Cerignola olives marinated in extra virgin olive oil, garlic, lemon peel, and fresh wild oregano.

Sharing antipasti platter of Prosciutto di Parma, Milano salami, creamy buffalo mozzarella, sun-dried tomatoes, marinated artichoke hearts, and crisp crostini.

Crispy golden Italian saffron risotto balls stuffed with creamy mozzarella and baby spinach, served with a rich spicy pomodoro arrabbiata dip.

Crispy seasoned polenta batons dusted with sea salt and freshly grated 24-month Parmigiano Reggiano, served with garlic truffle aioli.

Golden breaded Mozzarella and Fontina cheese bites, flash-fried until molten inside, served with sweet tomato and red chilli relish.

Handmade crispy potato croquettes seasoned with nutmeg, parsley, and smoked provola cheese, served with garlic herb dip.

Toasted artisan Italian sourdough bread rubbed with garlic and piled with sweet datterini tomatoes, torn fresh basil, sea salt, and extra virgin olive oil.

Warm toasted rustic ciabatta topped with wild sautéed chestnut and button mushrooms in garlic butter, white truffle oil, and shaved Pecorino cheese.

Toasted bread layered with warm creamy goat's cheese, balsamic caramelized red onions, baby rocket leaves, and toasted pine nuts.

Sourdough crostini topped with Scottish smoked salmon, mascarpone cream, fresh dill, lemon zest, and baby capers.

Hand-stretched 6-inch stone-baked pizza base topped with San Marzano tomato sauce, fresh creamy Fior di Latte mozzarella, and fragrant fresh basil leaves.

Mini artisan pizza loaded with spicy Calabrian venticina salami, fiery Roquito peppers, tomato sauce, mozzarella, and a drizzle of hot honey.

Stone-baked pizzetta topped with creamy Italian goat's cheese, sweet caramelized red onions, baby spinach, mozzarella, and balsamic glaze.

6-inch crust topped with wild sautéed woodland mushrooms, mozzarella, garlic butter, and white truffle oil.

Artisan pizza topped with seasoned roast chicken breast, charred red bell peppers, smoked pancetta, mozzarella, and rosemary oil.

Individual baked dish of layered egg pasta sheets, slow-simmered beef ragù bolognese, velvety béchamel sauce, mozzarella, and golden baked Parmesan crust.

Quill-shaped penne pasta tossed with tender chicken breast pieces, crispy Italian pancetta, and fresh rosemary in a rich creamy tomato and white wine sauce.

Classic Roman spaghetti tossed with crisp cured guanciale, free-range egg yolks, crushed black pepper, and aged Pecorino Romano cheese.

Wide ribbons of fresh egg tagliatelle pasta coated in traditional 6-hour simmered beef and pork ragù with sweet carrots, celery, and tomatoes.

Tubular rigatoni pasta tossed in fiery crushed red chillies, garlic, sweet plum tomatoes, and fresh parsley.

Creamy Carnaroli risotto slow-stirred with fragrant dried and fresh wild porcini mushrooms, white wine, shallots, and melted Parmigiano Reggiano.

Handmade seasoned spiced lamb and mint meatballs gently simmered in a robust, slightly fiery Mediterranean tomato and herb sauce.

Tender Italian beef and herb meatballs baked in rich San Marzano tomato sauce, topped with melted mozzarella cheese.

Pan-seared tender chicken breast strips cooked with sweet Sicilian Marsala wine, wild mushrooms, shallots, and a touch of cream.

Slow-braised tender baby pork ribs glazed with an aged balsamic vinegar and honey reduction, falling off the bone.

Medallions of prime beef fillet pan-seared pink and served in a creamy green peppercorn, brandy, and cream reduction sauce.

Tender squid rings dusted in seasoned semolina flour, flash-fried crisp, served with homemade garlic lemon aioli and fresh lemon wedge.

Sautéed succulent king tiger prawns cooked in bubbling garlic butter, fresh red chillies, white wine, and fresh flat-leaf parsley, served with toasted ciabatta.

Crisp pan-fried sea bass fillet served skin-side crispy over a warm bed of crushed baby potatoes, datterini tomatoes, capers, and olive oil.

Fresh Scottish rope-grown mussels steamed in white wine, garlic, shallots, double cream, and parsley, served with crusty bread.

Crispy roasted baby new potatoes tossed with coarse sea salt, rosemary needles, and unpeeled garlic cloves.

Slices of creamy buffalo mozzarella and sweet vine-ripened beef tomatoes with torn basil, extra virgin olive oil, and aged balsamic glaze.

Fine shoestring courgettes lightly dusted in flour and flash-fried until crisp and golden, served with sea salt.

Peppery wild rocket leaves tossed in lemon olive oil vinaigrette, topped with generous shavings of 24-month Parmigiano Reggiano.

Authentic homemade Italian dessert layered with Savoiardi ladyfinger biscuits dipped in espresso coffee and Amaretto liqueur, whipped mascarpone cream, and dark cocoa dusting.

Two crisp Sicilian fried pastry shells filled with sweet whipped ricotta, dark chocolate chips, and candied orange peel, dusted with icing sugar.

Traditional Tuscan grandmother's tart: sweet shortcrust pastry filled with lemon-scented vanilla patisserie custard, topped with toasted pine nuts and powdered sugar.

Two scoops of authentic Italian gelato or fruit sorbet (Vanilla Bean, Rich Chocolate, Pistachio, Strawberry, or Lemon Sorbet).

Pesto's famous daytime deal: choose any 3 select piattini dishes from the designated daytime menu, available Monday to Friday 12:00 PM – 4:00 PM and Saturday until 3:00 PM.

Crisp sparkling Italian citrus soda made with sun-ripened Sicilian lemons or blood oranges.

Crisp, refreshing premium Italian lager brewed with Nostrano dell'Isola maize (5.0% ABV).

Aperol aperitivo, Prosecco DOC, and sparkling soda served over ice with an orange slice.

Intense, full-bodied single shot of dark roast Italian espresso with thick golden crema.

Includes a starter (garlic bread or dough sticks with garlic dip), a main piattini (mini Margherita pizza, penne pomodoro, or spaghetti bolognese), and a dessert (chocolate dip with mini dough bites or two scoops of gelato).