Summary

Ingredients

• 100 g peas, canned
• 30 g sunflower seeds, peeled
• 30 g cashew nuts
• 35 g parsley, about 1/2 bunch includin the stems
• 1 tablespoon chives rolls
• 5 g iner root
• 1 teaspoon lemon juice
• 2 tablespoon sesame oil, toasted
• 2 tablespoon rapeseed oil, cold-pressed
• a bit salt

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Instructions

1. Drain the canned peas well.
2. In the meantime, briefly toast the sunflower seeds in a pan without fat. Set aside to cool.
3. Wash the parsley, shake it dry and chop the stalks into small pieces. Cut the chives into small rolls. Peel and chop the ginger.
4. Put all ingredients with the oils in a tall mixing bowl and mix well with the hand blender until you get a homogeneous mixture. Season to taste with lemon juice and salt.
5. Pour the mixture into a glass with a screw cap and let it cool in the refrigerator. The spread will keep refrigerated for about 2 - 3 days.
6. Instead of cashews, you can simply use more sunflower seeds. The oils are also interchangeable, but it is advisable to use a nutty-tasting oil to achieve the best taste result.