Wild Garlic Pistachio Pesto Zoodles
food processor, spiralizer, frying pan, spatula
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Step 1/ 4
- 50 g wild garlic
- 25 g pistachios
- 60 ml extra-virgin olive oil
- 1 dash lemon juice
- food processor
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
- 2 green zucchini
Wash the zucchinis and spiralize or cut into thin noodles.
Step 3/ 4
- 1 tsp olive oil
- frying pan
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.
Enjoy your meal!