Roast the sunflower seeds and cashews in the pan without fat until they brown lightly. Nut allergy sufferers replace the cashews with the same amount of sunflower seeds. Always keep an eye on the pan and keep the kernels moving. Take the kernels out of the pan to cool and place on a flat plate.
Wash the wild garlic. Remove the stem ends and roughly cut the leaves. Put the wild garlic together with cashew nuts and / or sunflower seeds in a powerful blender or multi-chopper and puree briefly. Season to taste with pepper, chilli flakes and salt. Add approx. 100 ml of vegetable oil until the mixture is lightly covered and puree finely. Take a break from time to time so that the oil does not heat up, otherwise the pesto will be bitter.
To store the cooled pesto in a sterilized 250 g screw jar, e.g., in a jam jar and place in the refrigerator. Before sealing, add olive oil if necessary until a light layer covers the pesto. So it lasts longer. If you use the pesto as a sauce for pasta, this amount makes about 4 servings.
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