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🍽️ Zucchini Noodles with Fresh Wild Garlic Pesto

960 kcal · 30 min · 4 servings

Ingredients

• 2 –3 Zucchini
• Sea salt
• 2 Garlic cloves
• 2 Handful –3 Handful fresh Wild garlic
• 150 ml Olive oil
• 50 g Walnut kernels
• 0.5 Lemon (Juice)
• 1 tbsp Olive oil (for the Zoodles)
• Pepper
• 20 g chopped Walnut kernels (for garnishing)

Instructions

1. 1. Peel the zucchini with a vegetable peeler into long, thin strips so that they look like ribbon pasta.
2. 2. Repeat the process until only the hard core of the zucchini remains.
3. 3. Rub the zucchini noodles with a pinch of sea salt and set them aside.
4. 4. Peel the garlic cloves for the pesto.
5. 5. Wash the wild garlic and remove the hard ends of the stems.
6. 6. Put the garlic, wild garlic, 150 ml of olive oil, walnut kernels, and lemon juice into a food processor.
7. 7. Process the ingredients into a fine pesto.
8. 8. Heat a pan with some olive oil.
9. 9. Sauté the zucchini noodles in it for 2 to 3 minutes.
10. 10. Gently fold the wild garlic pesto into the noodles.
11. 11. Finally season the mixture with salt and pepper.
12. 12. Plate the zucchini noodles with pesto.
13. 13. Garnish the dish with chopped walnuts as desired.

Nutrition per serving

• kcal: 960
• Protein: 11 g · Fett/Fat: 98 g · Carbs: 10 g