Zoodles with Wild Garlic Pesto

Ingredients

• 2–3 zucchini
• Sea salt
• 2 cloves garlic
• 2–3 handfuls fresh wild garlic
• 150 ml olive oil
• 50 g walnut kernels
• 0.5 lemon (juice)
• 1 Tbsp olive oil (for the zoodles)
• black pepper
• 20 g chopped walnuts (for garnish)

Instructions

1. 1.

   Slice zucchini with a vegetable peeler into long, thin strips to resemble pasta; repeat until only the core remains. Rub zoodles with a pinch of sea salt and set aside.

2. 2.

   Meanwhile prepare the pesto: peel garlic cloves, wash wild garlic, trim ends. Combine garlic, wild garlic, 150 ml olive oil, walnut kernels, and lemon juice in a food processor and blend into a pesto.

3. 3.

   Heat a pan with olive oil. Sauté zucchini noodles for 2–3 minutes. Add the wild garlic pesto and gently fold in. Season everything with salt and pepper to taste.

4. 4.

   Plate the zoodles with wild garlic pesto and garnish with chopped walnuts if desired.