Testaroli with pesto sauce

Testaroli with pesto dish from Tuscany

This month we have partnered with Phaidon to bring you recipes from their regional Italian cookbooks. If you want more recipes like this, Phaidon are offering up to 70% off their Italian cookbooks 

  • Serves: 6
  • Preparation Time: 40 mins
  • Cooking Time: 20 mins


  • For the pesto sauce:
  • 50 (1 cup) basil leaves
  • 1 clove garlic
  • 40 g pine nuts
  • 2 tablespoons walnuts
  • 80 – 150 ml extra-virgin olive oil
  • 40 g (½ cup) grated pecorino cheese
  • 40 g (½ cup) grated Parmesan cheese
  • salt
  • For the testaroli:
  • 375 g (3 ¼ cups) plain (all-purpose) flour
  • salt


  1. First, make the pesto sauce. Put the basil, garlic, pine nuts and walnuts in a mortar and pound with a pestle until smooth and thoroughly combined. Gradually stir in the oil, grated cheeses and a pinch of salt, if necessary.

  2. Sift the flour with a pinch of salt into a bowl and gradually stir in 720 ml (3 cups) water to make a smooth batter. Pour the batter into a non-stick frying pan or skillet with a lid. Cover and cook over hot coals or on medium-high heat for about 2 minutes on each side.

  3. Remove the pancake from the dish and cut into diamond shapes about 3 cm (1¼ inches) long oneach side. Continue until all the batter is used up.

  4. Bring a large pan of salted water to a boil. Add the testaroli, bring back to a boil and cook for only 2 minutes. Drain and serve immediately with the pesto sauce.

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