If you love pesto and zucchini these flavourful wild garlic pesto zoodles will satisfy all your cravings. You only need a few ingredients to whip up this delicious meal made of wholesome ingredients. The best part? It is vegan, gluten-free, keto-friendly, and ready in under 30 minutes.

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Versatile and flavourful

It’s that time of the year in early Spring when wild garlic grows wild around Vienna. So of course, I went on the hunt for this versatile plant while it lasts. The long and lush green leaves have a strong garlic scent. The intense smell guided me when harvesting wild garlic, also called ramson or wood garlic. So be sure to not mistake the plant with the similar-looking lily of the valley-leaves which are poisonous when eaten.

The insane amount of wild garlic I harvested last weekend, inspired me to really put this flavourful plant to good use. So I got in the kitchen and whipped up some nutritious and flavourful meals, that are not only balanced but also quick and easy to prepare.

Starting it off with this Wild Garlic Pesto Zoodles, combining three green powerhouses. Make it for lunch or dinner, to satisfy all your pesto cravings while nourishing your body in the process.

Tips for making Wild Garlic Pesto Zoodles

This recipe is super easy to prepare. To get the best results, follow these tips to get the best result:

  • Always buy organic zucchinis when using the skin. Whenever I can, I buy all the produce I use in the kitchen on weekly markets and little shops that sell produce from local farmers.
  • When preparing wild garlic, thoroughly wash it first under cold water and remove the stems. Then roughly chop and use.
  • Use a non-stick pan when roasting the zucchini noodles. The zoodles won’t stick to the pan and get mushy.

Without further ado, scroll down for the mouthwatering recipe, sure to satisfy your pesto cravings in no time.

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Wild Garlic Pistachio Pesto Zoodles
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Wild Garlic Pistachio Pesto Zoodles

If you love pesto and zucchini this flavourful wild garlic pesto zoodles will satisfy all your cravings. You only need a few ingredients to whip up this delicious meal made of wholesome ingredients. The best part? Itis vegan, gluten-free, keto-friendly and ready in under 30minutes.
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Main Course
Cuisine: International
Diet: Gluten Free, Low Calorie, Vegan
Servings: 2

Ingredients

For the pesto:

  • 50 g wild garlic (1 cup) washed and roughly chopped
  • 25 g pistachios (1/8 cup) raw and unsalted
  • 60 ml olive oil (1/4 cup) extra virgin
  • splash of lemon juice freshly squeezed
  • salt and pepper to taste

For the zoodles:

  • 2 large zucchinis organic
  • 1 tsp olive oil
  • pinch of salt

Instructions

  • 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.

Notes

  • When preparing wild garlic, thoroughly wash it first under cold water and remove the stems. Then roughly chop and use.
  • Use a non-stick pan when roasting the zucchini noodles. The zoodles won’t stick to the pan and get mushy.

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