Spring Garlic Pesto Pappardellewith Fried Garlic Chips


When spring garlic arrives at your local market, snap it up to make a pesto. Sous vide dials the fresh flavor up to the max.


Garlic Bulb Confit

1 lb whole spring garlic (bulbs and stems)
1 tsp berry peppercorns
¼ tsp fleur de sel
1 sprig thyme
½ Tbsp olive oil

Spring Garlic Stem Pesto

2 C spring garlic stems
½ C chervil or French parsley
1½ tsp salt
2 cloves garlic, sliced
½ C Pecorino cheese, grated
¼ C pine nuts or walnuts
½ C olive oil

Fried Garlic Chips

2 garlic cloves, sliced
½ Tbsp corn starch
2 Tbsp olive oil


1 lb fresh pappardelle pasta
¼ C freshly shaved aged Parmesan



  • Sous vide circulator
  • Sous vide pouches
  • Vacuum sealer
  • Blender
  • Small sauté pan


Prepping time: 15 minutes / Cooking time: 20 minutes (excludes sous vide cooking)


4 servings


For the Confit:

  1. Wash the spring garlic and trim the roots from the bulbs. Separate the stems from the bulbs and reserve.
  2. Place the trimmed bulbs, berry peppercorns, fleur de sel, thyme, and olive oil into a sous-vide pouch and seal. Cook for five hours at 181.4°F (83°C).
  3. Once done, remove from the water bath and set aside to cool at room temperature for 10 minutes.

For the Pesto:

  1. Blanch the reserved stems and chervil (or French parsley) in a pot of salted boiling water for 30 seconds to one minute, then chill in ice water for a few minutes.
  2. Pat stems and chervil dry with a paper towel. Blend the stems, chervil, salt, garlic cloves, Pecorino, and nuts. As you blend, slowly add the olive oil into the mixture until smooth. You may also blend in an ice cube to prevent pesto from darkening.
  3. Add salt and pepper to taste.

For the Fried Garlic Chips:

  1. Cut garlic cloves into thin slices.
  2. Pat dry and coat lightly with corn starch, then fry in a small sauté pan with 2 tablespoons of olive oil on medium-high heat for one minute on each side or until browned. You may also fry in a 345°F fryer for one minute or until browned.
  3. Remove fried garlic chips and place on a tray lined with paper towels to absorb any excess oil.

To Serve:

Cook the pasta according to package directions. Serve with the garlic bulb confit and pesto sauce. Garnish with Parmesan and fried garlic chips.

Developed by Chef Bruno Bertin, the Cuisine Solutions culinary team, and CREA. Featured in Sous-Vide magazine Spring/Summer 2018.

Buy the Magazine

Buy Now

Dedicated to the Art & Science of Sous Vide

The first publication devoted to the art and science of sous vide cooking, featuring innovative recipes, visual inspiration, expert techniques for cooking sous vide at home, and exclusive interviews with world-class chefs.