Lemon

Saffron Sprouts with Pistachios & Lemon

Sprouts as you’ve never experienced them before! The delicate floral notes of saffron, the crunch of pistachios, and the sharpness of lemon create a complex, surprising and delicious taste.

Prep Time: 10 mins
Cooking Time: 10 mins

Used in this recipe

Ingredients

5 tbsp Filippo Berio Extra Virgin Olive Oil
Large pinch saffron strands, about ¼ tsp
500g sprouts, halved if large
1 clove garlic, roughly chopped
25g pistachios
Finely grated zest and juice ½ lemon
Pinch chilli flakes
Salt and freshly ground black pepper

Method

Warm the Filippo Berio Extra Virgin Olive Oil in a small pan, over a low heat, add the saffron strands, pour into a bowl and leave to infuse for at least 30 minutes.
Steam the sprouts, for 3 - 5 minutes, until just tender. Meanwhile, place the garlic and pistachios in a small food processor and blend until roughly chopped. Add the saffron, Filippo Berio Extra Virgin Olive Oil and lemon zest and juice and blend until combined.
Place the saffron and pistachio pesto in a large frying pan over a medium heat, add the sprouts and cook for 2 - 3 minutes until the sprouts are coated.
Add a pinch of chilli flakes and season to taste.

Extra Virgin Olive Oil

From £6.99

Filippo Berio Extra Virgin Olive Oil has a distinctive, rich and fruity flavour that beautifully complements fresh ingredients. Perfect for sauces, marinades, drizzling and dipping, it’s a versatile addition to everyday cooking.