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Carpaccio with Homemade Pesto

By Jeremie Plane

KOTAI's Take on Beef Carpaccio

Carpaccio is a traditional Italian dish that has become a favourite in fine-dining restaurants around the world. This dish is easy to make but elegant and flavoursome, making it ideal for special occasions or as a light, refreshing meal on a hot summer day. In this blog post, we will share the most popular variation of this dish, beef carpaccio.

Ingredients for Carpaccio

  • Beef tenderloin 350 grams
  • Cherry tomatoes 3-5, sliced into halves
  • Parmesan cheese 1/2 cup
  • Salt to taste
  • Freshly ground black pepper to taste

Ingredients For Pesto Sauce

  • Olive oil 2 tablespoons
  • Pine nuts 30 grams
  • Garlic, chopped 1–2 cloves
  • Basil leaves (approx 10)
  • Half-freshly squeezed lemon juice
  • Salt to taste
  • Freshly ground black pepper to taste
  • 2 persons
    Cooking Time
    0 minute
    Preparation Time
    10 minutes


    Step 1

    Step 1: Freeze the beef tenderloin for 30-60 minutes to make thin slicing easier.

    Step 2

    Remove the frozen beef from the freezer and thinly slice it. Slice the beef against the grain with a sharp knife.

    Tip: To make a well-informed decision about your own knives, consider reading our article on 3 essential kitchen knives.

    Step 3

    Arrange the beef slices on a large plate, slightly overlapping them to cover the entire plate.

    Step 4

    To prepare the pesto sauce, peel the garlic and finely chop it before adding it to a bowl.

    Step 5

    Take around 10-12 basil leaves and roll them up to prepare for a chiffonade cut. Using a sharp knife, finely cut the rolled leaves, and add them to the same bowl where the garlic was added.

    Step 6

    Crush the pine nuts using a mortar and pestle or a cleaver knife, then collect them with the blade of the knife and add them to the mixture.

    Tip: For the chopping and crushing tasks, consider using our KOTAI Cleaver knife. Its flat surface is ideal for crushing garlic, nuts, or ginger, and the wide blade enables you to safely scoop up your sliced or chopped ingredients and transfer them to a container or pan.

    Step 7

    Pour the olive oil into the mixture and add the lemon juice. Then, season with salt and pepper to taste, and pulse to combine. Adjust the seasoning of the pesto according to your taste.

    Step 8

    Mix the coarsely chopped Parmesan into the mixture according to your taste and preference, and combine well. Use the back side of a spoon to mash the mixture thoroughly.

    Step 9

    Generously drizzle the homemade pesto over the slices of beef, and use the backside of a spoon to spread it evenly across the slices.

    Step 10

    Add cherry tomatoes, Parmesan, and pine nuts according to your taste and preference. Optionally, drizzle a little more pesto over the top of the dish, then serve immediately and enjoy your meal in the comfort of your own home.

    It's Time to Taste!

    The quality of the ingredients is everything in Carpaccio. Look for a high-quality cut that is fresh and free of blemishes or discolouration when purchasing beef tenderloin. The homemade pesto sauce was a personal touch because it adds flavour and aroma to the dish. Make use of fresh ingredients and season to taste.

    Finally, Carpaccio is a quick and easy dish that will impress your guests. It's perfect for a light lunch on a hot day or for entertaining. With a little effort and the right ingredients, you can make a restaurant-quality dish at home. Enjoy!