GarlicPastaPestoVeganVegetarian

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!

Prep Time: 20 mins
Cooking Time: 10 mins
4 people

Used in this recipe

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

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

Organic Extra Virgin Olive Oil

From £8.99

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.