Zucchini Spaghetti with Wild Garlic Pesto

    • Yield
    • Difficulty
    • Easy
  • 12345 (11 votes, average: 3.64 out of 5)

Looking for a quick, easy, and ultra fresh idea for dinner tonight? Try this gorgeous zucchini pasta by Stefania D’Alessandro of La Tortoise. A mouthwatering pesto made with wild garlic leaves, fresh lemon, cashew nuts, pine nuts and ripe avocado combines with freshly spiroolied zucchini to create a heathy dinner you can prepare in a few minutes time. Enjoy!


2 large zucchini, peeled
1 small ripe avocado
20 g wild garlic leaves
1 lemon (juice)
1 tbsp cashew nuts
1 tbsp pine nuts
salt, pepper


Prepare the pesto:

1) blend all the ingredients except zucchini.

2) Spiralize zucchini into spaghetti, add the pesto and eat immediately.


As far as I’m concerned, I like a lot the crunchy texture of freshly spiralized zucchini spaghetti. Shouldn’t you like it, just put the spaghetti (without pesto!) into a colander and let them drip dry for about 20 minutes. After this, wrap them in kitchen paper and squeeze slightly to get rid of as much water as possible.

Stefania D'AlessandroAbout Stefania D'Alessandro

I'm Stefania, born in '85, Italian and living in Prague. I've been eating mainly plant-based food for years now, but I've been ispired to delve into raw food only recently, after I met an extraordinary healer from New Zealand and his Czech girlfriend. Witnessing how this philosophy affected their lives has been more eloquent and motivating than a thousand words, thus my current interest is to conciliate the cuisine I love and I'm used to (which has already been almost completely veganized) with raw food. When I don't fail miserably, I love to share some successful attempts on my blog. Besides "cooking", I'm a mathematician at the end of her "career" (willing to switch to food!), I've been practicing tai chi for two years (couldn't love it more), I enjoy learning new languages (or at least: trying to - under way: Czech and French), listening to music and talking to my stuffed toys.

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