If you love pesto and zucchini these flavourful Wild Garlic Pistachio 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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Wild Garlic Pistachio Pesto Zoodles
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 for 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 develop some nutritious and flavourful wild garlic recipes.
Starting it off with this Wild Garlic Pistachio Pesto Zoodles, combining three green powerhouses. Make this easy wild garlic recipe 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. 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 from 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.
More delicious wild garlic recipes
Creamy Wild Garlic Potato Soup
New Potatoes, Wild Garlic and Spring Greens
Wild Garlic Pistachio Pesto Zoodles
Ingredients
For the pesto:
- 50 g wild garlic (1 cup) washed and roughly chopped
- 25 g pistachios (⅛ cup) raw and unsalted
- 60 ml olive oil (¼ cup) extra virgin
- splash of lemon juice freshly squeezed
- salt and pepper to taste
For the zoodles:
- 2 large zucchinis organic
- 1 teaspoon 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.
Nutrition
Nutritional values are estimates only calculated with online tools. The author of this website is not a nutritionist nor a doctor. All the nutritional data provided in the recipes and correspondent blog posts are for informational purposes only. Do not use the information as nutritional or medical advice. Since the nutritional value can vary depending on the products used, it is recommended to calculate it based on the actual type of ingredients used.
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