Zucchini Noodles with Wild Garlic Pesto and Parmesan

Zucchini Noodles with Wild Garlic Pistachio Pesto and Parmesan cheese

Zucchini Noodles with Wild Garlic Pesto and Parmesan

I’m back again with the “zoodles”!

I know, I know, you must think is this all this girl eats? Yes, actually I eat them a lot. I would rather have pasta but since portion control isn’t my strongest suit, I should stick with the Zucchini noodles. They fill you up like you wouldn’t believe especially if you load up the proteins too.

I have seen spiralized vegetables in the supermarkets now too, so if you don’t have a spiralizer this the way to go, although having said that, if you plan on eating a lot of spiralized veggies you should probably get one ( Spiralizer 5-Blade Vegetable Slicer, ). You can use them for tons of vegetables, like sweet potato, curly potatoes, carrots you name it.

The other day shopping at a market in Germany I came across this beautiful bunch of Ramsons, aka Wild garlic. I just love the look of these pretty green leafs.

They’re related to chives and have  bright green garlic-flavoured leaves. They grow  in the woods and other shaded areas  in  Spring and have  beautiful white star-shaped flowers which are also edible, as are the bulbs. Wild Garlic can be eaten raw, added to soups or stir-frys, and be made into pesto, like I’m doing today.

Zucchini Noodles with Wild Garlic Pistachio Pesto and Parmesan

Zucchini Noodles with Wild Garlic Pesto and Parmesan

 

Lacto vegetarian √

Gluten free  √

Egg free  √

Serves 4


INGREDIENTS: 

  • 3 – 4 Zucchini, spiralized
  • 1 cup  cherry tomatoes or small tomatoes, cut in half or quartered
  • 1 tbsp. Olive Oil
  • 1/4 cup toasted Pistachios for serving
  • one recipe wild garlic pesto
  • Parmesan to serve

Wild Garlic Pesto: 

  • 1 Avocado
  • 1 large handful of Wild Garlic Leaves  aka Ramsons (washed and dried)
  • 1 handful basil leafs
  • 1/2 cup pistachios, shelled
  • 1 clove of  garlic, peeled and chopped
  • 3 – 4 tbsp  or olive oil
  • 1 tsp salt
  • freshly ground black pepper
  • 1/3 cup grated parmesan

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INSTRUCTION: 

  1. For the pesto. Blend all the ingredients in a food processor until it’s a smooth bright green paste. Taste and add a little more salt if required. Set aside.
  2. Spiralize the zucchini.
  3. Heat a large frying pan and toast the pistachios (for serving) for a few minutes until they turn a bit golden and release a nutty aroma. Set aside.
  4. In the same pan heat the olive oil, and add the zucchini to the pan. Frying at high heat for a 4 to 5 minutes.
  5. Add the tomato halves and sun dried tomatoes, cook for two minutes more until heated thru.
  6. Stir in the pesto and serve immediately with lots of Parmesan  and the toasted pistachios.

NOTE: This pesto is great as a spread on bread or use as a dip. Keeps in a jar in the fridge for about a week.

Zucchini noodles with Wild Garlic Pistachio pesto

Zucchini noodles with Wild Garlic Pistachio pesto

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If you try this recipe let me know! Leave a comment below and don’t forget to snap a pic and tag it #thecookingspoonblog on instagram! You’ll make my day. ♥

How about dessert?   Two ingredient Coconut Ice Cream

Coconut Ice cream10

13 thoughts on “Zucchini Noodles with Wild Garlic Pistachio Pesto and Parmesan cheese

  1. carolinehelbig says:

    This sounds absolutely dreamy. I love pesto. I have not seen wild garlic in stores around here (but have also never looked for). I must check it out, and also see if it grows here. Thanks!

    • The Cooking spoon says:

      Thank you Caroline, wild garlic has a really nice flavour and also a beautiful color. 🙂

    • The Cooking spoon says:

      Thank you so much Suzanne, it’s a nice change from regular Pesto and the vibrant color is incredible. ☺

    • The Cooking spoon says:

      Thank you Annika, we have a lot of forests here where I live so we see wild garlic everywhere when they’re in season 😊 such pretty leafs.

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