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.
Lacto vegetarian √
Gluten free √
Egg free √
- 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
- 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.
- Spiralize the zucchini.
- 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.
- 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.
- Add the tomato halves and sun dried tomatoes, cook for two minutes more until heated thru.
- 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.
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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