You are looking at: Home : Recipes

Top chefs at home: Richard Bertinet

Richard Bertinet, owner of The Bertinet Kitchen, and father of Lola Maude, three, Tom, six, and Jack, nine, on family meals and the recipe for perfect pesto

Posted: 9 September 2010
by Catherine O'Dolan

What would be your perfect family dinner? Seafood, steak and chips followed by a lovely lemon tart.

What are the best recipes for weaning a baby? Ours had all the usual baby rice and puréed fruit and vegetables followed by anything and everything we were eating, just mashed up. My best tip is to teach them how to smell: it’s a sense we often ignore with our children, but by smelling herbs and other things you eat you can really get them interested in food. 

Any golden rules for raising a happy eater? Cook with the children, be adventurous, cook and eat together.

What’s the best way to tempt a fussy eater? If they are hungry, they will eat grown-up food, not a child’s menu.

What’s your favourite restaurant? Noma in Copenhagen, which serves Nordic cuisine. I had a meal there by myself two years ago and was blown away. Everything worked and the team were so nice.

I like to add a little lemon juice to pesto to give some extra zing and freshness. You can also use walnuts instead of pine nuts, or rocket, coriander or a blend of herbs instead of basil. Pesto originates in Genoa in the Liguria region of Italy, where they traditionally make quite subtle, aromatic olive oil, which I prefer to a strong peppery fruity one – the kind that is more typical of Tuscany – as it is a bit too aggressive.

The key to a good pesto is not to overwork the ingredients, otherwise the basil bruises and will start to turn black, and you will lose its fresh flavour. Traditionally, pesto was made using a pestle and mortar but I prefer to use a food processor, using the pulse button, so that you work it as little as possible and keep the pesto nice and coarse but loose. This recipe makes enough to fill 2 medium (250ml) Kilner jars.

100g (3oz) pine nuts
3 garlic cloves, peeled and halved
100g (3oz) Parmesan, grated
3-4 bunches of basil (enough to fill the bowl of your food processor loosely)
The juice of 1 lemon
60ml (2fl oz) extra virgin olive oil
sea salt

Put the pine nuts, garlic and Parmesan into your food processor and pulse for a few seconds until you have quite a coarse paste. Add the basil and pulse again until the basil has all been chopped. Add the lemon juice and a little of the olive oil and pulse again. Keep adding oil to the mix, pulsing in bursts until you have the texture you want. Taste and season with a little salt if you think it needs it – but remember that Parmesan is quite salty anyway.

The Bertinet Kitchen, 12 St Andrew's Terrace, Bath BA1 2QR. Tel: 01225 445531, visit or email

Simply click on the following names to discover the family food secrets and special recipes of chefs Tristan Welch, Jérôme Ponchelle and Henry Dimbleby.

Previous article
Carluccio’s Pasta Making Tips
Next article
Top chefs at home: Tristan Welch

Chefs, home, kitchen, delicious, kids, children, baby, dinner, dine, restaurant, fussy, tempt, pesto, garlic, basil, olive oil, jar, family, recipes

Discuss this story

We Build High Quality Backlinks Through Blog Commenting For Helping to Improve Domain Authority , Page Authority and Trust Flow of your website/Blogs. High DA Backlinks Service

Posted: 12/03/2017 at 18:03

Please also consult with my web site =). We can have a hyperlink exchange arrangement among us obat herbal amazon plus

Wonderful work! This is the type of information that are meant to be shared across the web. Disgrace on the search engines for no longer positioning this publish upper! Come on over and discuss with my site . Thanks =) obat herbal hiv aids ampuh

Helpful information. Lucky me I discovered your website by accident, and I am stunned why this coincidence didn't took place earlier! I bookmarked it. obat herbal batu empedu tanpa operasi

Posted: 28/12/2017 at 04:18

Richard is definitely one of the top chefs of this world. Many Window Cleaning People have claimed this statement as well. I can say this because I have eatned food that he has made and it's fantastic.

Posted: 17/03/2018 at 14:31

Below you will understand what is important, the idea provides one of the links with an exciting site: ICO Rankings

Posted: 10/05/2018 at 07:41

Going to graduate school was a positive decision for me. I enjoyed the coursework, the presentations, the fellow students, and the professors. And since my company reimbursed 100% of the tuition, the only cost that I had to pay on my own was for books and supplies. Otherwise, I received a free master’s degree. All that I had to invest was my time. xbox controller skins

Posted: 06/06/2018 at 20:20

Talkback: Top chefs at home: Richard Bertinet

First Name:
Last Name:
Security Image:
Enter the code shown:

I agree to the site's Terms and Conditions & Code of Conduct: