Happy Easter, everyone.

Here's recipe for a leisurely Easter lunch or dinner from Australian Pork.

Pesto crusted pork rack

5 or 6 cutlet pork loin rack roast, rind removed

1 cup basil pesto

1 cup grated parmesan cheese

1 cup fresh breadcrumbs

1 tbsp olive oil

To serve

crisp roast potatoes

rocket salad

fresh basil leaves to garnish

Pre-heat oven to 190 deg C.

Wrap the cutlet bones in foil to prevent burning.

Combine the peto, parmesan, breadcrumbs and olive oil in a bowl and mix well.

Press the mixture into a thick crust onto the entire surface of the roast. Place the roast in the oven and allow 25 mins cooking time per 500g.

Allow the roast to stand at least 10 minutes before carving and serve with roast potatoes and salad.

Drizzle plate with a little balsamic glaze or basil oil and garnish with fresh basil leaves before serving.