Zucchini Spaghetti on Wild Garlic Pesto

2 zucchini cut into spaghetti with a spirooli

4c fresh wild garlic leaves
¾ c olive oil
2 tablespoons lemon juice
1 teaspoon salt
½ c hemp seeds 

5 fresh wild garlic leaves, cut into small strips
6 sundried tomatoes, soaked, cut into small strips

1. In a food processor, process wild garlic, olive oil, lemon juice and salt
2. Add hemp seeds and process briefly again.
3. Pour  the pesto over the zucchini spaghetti and massage lightly.
4. Add the wild garlic leaf strips and the sundried tomato strips.
5. Plate with a dessert ring and decorate with wild garlic leaves and hemp seeds.