Wild Garlic Pistachio Pesto Zoodles

Too few ratings

Difficulty

Easy 👌
25
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
50 g wild garlic
25 g pistachios
60 ml extra-virgin olive oil
1 dash lemon juice
green zucchinis
1 tsp olive oil
1 dash salt
1 dash pepper
  • Step 1/4

    • 50 g wild garlic
    • 25 g pistachios
    • 60 ml extra-virgin olive oil
    • 1 dash lemon juice
    • 1 dash salt
    • 1 dash pepper

    Put chopped wild garlic, pistachios, olive oil and lemon juice into a bowl and blend with an immersion blender or put in a food processor and blitz until fairly smooth. Season with salt and pepper to taste. Set aside.

  • Step 2/4

    • green zucchinis

    Wash the zucchinis and spiralize or cut into thin noodles.

  • Step 3/4

    • 1 tsp olive oil

    Heat olive oil in a large pan over medium heat. Put in the spiralized zucchini and roast for a few minutes, stirring frequently, until slightly softened.

  • Step 4/4

    Mix the hot zoodles with the wild garlic pesto and serve.

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