Arkestra At Home: Chef Cenk Debensason’s Pesto Agnolotti Recipe 

“Soulful dishes based on seasonality” – that’s how Cenk Debensason describes the food at Arkestra, the Istanbul foodie hotspot where he is both co-founder and chef. There, Debensason serves up a fusion of global cuisine, with a focus on European cooking, inspired by his work and travels around the world. The restaurant-bar was awarded a Michelin star earlier this year. 

If you’re in Istanbul, a visit to Arkestra is a must. The space – a former 1960s residential villa – is split into two distinct areas: the grand Art Deco Restaurant and the intimate upstairs Listening Room bar. While the menus differ, you can enjoy Debensason’s inventive cooking in both. 

Not in the area? Fortunately, we’re bringing Arkestra to you. Here, Debensason shares a recipe straight from Arkestra’s menu. Try it for yourself and let us know what you think. 

Arkestra’s Pesto Agnolotti  

Basil Pesto 
60g basil  
40g white balsamic vinegar 
120g olive oil  
40g parmesan  
12g garlic  
5g salt 
2g black pepper  
 

Method: 

1. Separate the basil leaves, one by one. 
2. Place a pan of water on the stove and bring it to a boil. Dip the separated basil leaves into the boiling water for 2 seconds and then blanche them in iced water. 
3. Squeeze the water from the blanched basil leaves and place them in a blender with the other pesto ingredients. 
4. Blend until smooth 

Ricotta Filling 

130g mascarpone  
50g parmesan  
100g ricotta  
8g lemon zest  
10g lemon juice  
 

Method:

1. First zest the lemons, then juice them. Place both the zest and juice in a bowl. 
2. Grate the Parmesan cheese and combine with the lemon. 
3. Add in the rest of the ingredients and mix well.