Pesto Crusted Roasted Pork Rack

Tip: This crust is also delicious served on a rind less loin roast or onto individual cutlets prior to baking. Courtesy of Scottsdale Pork

15 minutes
60 minutes
4 people


  • 3 or 4 point Scottsdale Pork rib roast, rind removed
  • 1 cup basil pesto
  • 1 cup Parmesan cheese, grated
  • 1 cup fresh bread crumbs
  • 1 tablespoons olive oil
  • Crispy roasted potatoes to serve
  • Rocket salad
  • Basil leaves to garnish


  1. Trim pork rack and clean bones. Wrap bones in foil to protect.
  2. Combine pesto, Parmesan, bread crumbs and olive oil in a large bowl and mix well.
  3. Press mixture into a thick crust on the entire surface of the roast.
  4. Weigh the roast and allow 25 minutes per 500g. Roast the pork in the preheated oven at 190⁰c for the required cooking time.
  5. Allow roast to stand at least 10 minutes prior to carving and serving with crispy roast potatoes and rocket salad. Drizzle plate with a little balsamic glaze or basil oil prior to serving.