Summary

Ingredients

• 50 g dandelion leaves, youn shoots
• 50 g almond (s)
• 2 cloves garlic
• 0.5 ½ lemon (s), add the juice
• 50 g cheese, rated Emmentaler 45%
• 6 tablespoon olive oil, possibly more
• salt
• pepper

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Instructions

1. Wash leaves and shake off well.
2. Put all ingredients in a chopper and puree to the desired consistency.
3. Season with salt and pepper and pour into a small glass.
4. On top of that, 1 teaspoon of oil increases the shelf life.
5. Store in a dark and cool place (refrigerator)