Ingredients

one and one forth extra virgin olive oil

1 garlic clove , smoked

1 oz mixed herb leaves such as rosemary , sage , thyme and mayoram . All these herbs are used only in 1 heaping cup only .

1 tsp fennel pollen . (optional).

Pinch of crushed red pepper flakes .

5 cups spring leaves (such as arugula dandelion or a brokkoli rabe leaves)

1/2 tsp kosher salt + more

6 cups herb leaves , mint , basil, celery and parsley .

500gr fusilli (spiral shaped pasta and some grated cheese for serving).

Method

Heat 3/4 cup oil in a pot over medium until simmering. Add garlic , fresh herbs , red pepper , and cook stiring often until oil around garlic begin to turn brown . Add spring greens and the other herbs seaso with a couple of pinches of salt and pepper . Scarpe herb mixture onto a rimmed baking sheet spread out and let cool slightly reserved hot .

Transfer herb mixture to a blender or food processor and add 1/2 salt and the remaining 1/2 cup oil on high speed until you made a course puree . Taste pesto and season with more salt if needed . Drain pasta cooking liquid . Scarpe pesto back into reserved pot and 3/4 cooking liquid . Set over medium – low heat and cook tossing until liquid is needed . Season to taste with more salt if needed . Divide- pasta among bowls . Using a vegetable peeler , shave cheese onto pasta.

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