Wild Garlic & Herb Pesto Fusilli

This effortlessly delicious recipe is one to try for a quick dinner packed with flavour. Wild garlic is a wonderful addition to this pesto sauce and can be foraged in the UK between April-June. Look out for some wild garlic to elevate your meals!
Serves: 4
Preparation time: 20
Cooking time: 10


  • 100g Fresh wild garlic
  • 100g Spinach
  • 2 cloves Garlic
  • 5 Tbsp Filippo Berio Organic Extra Virgin
  • 50g Pistachio Nuts, shelled and toasted
  • 50g Pine Nuts, toasted
  • Juice of 1/2 Lemon
  • Pinch of Salt & pepper
  • 1 Tbsp Nutritional Yeast (Vegan) or 50g Parmesan cheese (Non-vegan).
  • 75g Fusilli
  • Filippo Berio Organic Extra Virgin Olive Oil to drizzle


  1. Cook Fusilli according to packet instructions.
  2. Combine the rest of the ingredients in a blender/ food processor and blitz until smooth and creamy.
  1. Drizzle with Filippo Berio Organic Extra Virgin Olive Oil and serve.