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.
Wash the zucchinis and spiralize or cut into thin noodles.
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.
Mix the hot zoodles with the wild garlic pesto and serve.