Everyone will be familiar with the traditional and quintessentially Italian ‘basil pesto’ but at Ristorante Rinuccini, Chef Antonio loves to create dishes with his special twist on Italian classic flavours! The recently launched Ristorante Rinuccini Olive Oil with its classic golden colour, enticing aromas of yellow apple and spice notes and a slightly peppery finish works so well with the heat of the rocket along with the subtle flavours of the almond. Occasionally Chef Antonio will substitute the almonds for walnuts for a stronger nutty flavour.
Antonio’s Tip: Toasting the nuts for a few minutes really releases their flavour and enhances the overall dish.
– 120g rocket leaves
– 1 or 2 grated garlic cloves (or to taste)
– 50g grated Parmesan cheese
– 100g almond nuts
– 150ml Ristorante Rinuccini Olive Oil
– 500g fresh tagliatelle
1. Roughly chop the rocket leaves.
2. Grate the garlic cloves and parmesan
3. Add the chopped rocket leaves, parmesan, garlic and almonds to a food processor along with 150 ml Ristorante Rinuccini olive oil. Blitz for a couple of minutes.
4. Add additional Ristorante Rinuccini olive oil until the mixture reaches your preferred consistency.
5. For the fresh tagliatelle; fill a large saucepan with seasoned water.Bring to the boil. Add the fresh tagliatelle Cook on a rolling boil for 2-3 minute until al dente!
6. Stir the pesto into the pasta and enjoy!
Tip: For a thick pesto add slightly less olive oil and for a thinner sauce add extra.
Our recommended Wine Pairing for this Recipe
Bethany Riesling €18.49
An old favourite of mine from a great winemaker Geoff Schrapel, this wine is a true expression of a well made Australian Riesling.
This wine has a wonderful nose with aromas of kerosene, ripe citrus and floral notes.
All the aromas pop beautifully on the palate finishing with clean minerality. This wine has a great supple creamy body.
Not your typical pairing but I think the weight and freshness will pair well with this super dish another favourite of mine.
Available from O’Brien’s Wines Nationwide or Online.
Antonio came to Ireland from Lazio aged 15. He served his apprenticeship under the classically trained chef, Bernardino Gentile, at Quo Vadis in Dublin, one of the first and most influential Italian restaurants on the Irish scene. In 1989, with his wife Marion, he opened Ristorante Rinuccini, Kilkenny’s first Italian restaurant, opposite the city’s medieval Kilkenny Castle.
Food and family are at the heart of Italian culture and at the heart of Ristorante Rinuccini. Like all Italian families they are full of passion and that passion – for fine cuisine – continues to the next generation, with Antonio and Marion’s son, Riccardo and his wife Orla carrying on this strong family tradition and continuing their legacy.