Bear garlic is the first spring herbal. The pesto from it is beautifully green and flavourful. Store it in a sealable jar, where it will keep for a couple of weeks in the fridge.

Shop ingredients

Vilgain Cashew Nuts natural – 500 g – crunchy snack with a sweet buttery taste, source of unsaturated fats, salt-free

£6.29

Vilgain Organic Sunflower Seeds – 250 g – rich in antioxidants and healthy fats, from organic local farming

£1.59

£1.03

Vilgain Organic Extra Virgin Olive Oil – 750 ml – cold-pressed and from a selection of olives from a family farm in Greece

£14.99

Vilgain Organic Pepper – 30 g – spicy taste and intense aroma from organic farming

Nutrition (1 serving)

569 kcal
67 g carbohydrates
25 g fats
35 g protein

Per 3 portions

50 g wild garlic
100 g parmesan
50 g cashews
250 g rice pasta
350 g chicken breast
2 tbsp sunflower seeds
6 tbsp olive oil
salt
pepper

Instructions

Wash the wild garlic. Cut the meat into noodles, season with salt and pepper.
To smaller container, place the wild garlic, parmesan cheese, nuts, 4 tablespoons of olive oil, salt, pepper and blend with a stick blender until smooth.
In deeper pan, heat the remaining olive oil, fry the meat in it and set aside.
Pasta cook according to the instructions.
Mix them with the prepared pesto, garnish them with seeds, chicken meat and serve.
Enjoy!

Products used in the recipe