Wild Garlic & Herb Pesto Fusilli

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!

Categories: Pasta, Pesto, Vegan, Vegetarian

Serves: 4 Preparation time: 20 Cooking time: 10

Print

Ingredients

  • 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

Method

  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.
  3. Drizzle with Filippo Berio Organic Extra Virgin Olive Oil and serve.

Cook with:

Organic Extra Virgin Olive Oil

Filippo Berio Organic has all the characteristics of our traditional Extra Virgin Olive Oil, certified to strict ICEA organic standards. With a rich, fruity flavour, it is perfect for dipping or marinating.

Shop Now