Wild Garlic Pistachio Pesto Zoodles

Step 1/4

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

• 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

• spiralizer

Wash the zucchinis and spiralize or cut into thin noodles.

Step 3/4

• 1 tsp olive oil

• frying pan
• spatula

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!