Summary

Ingredients

• 200 g wild arlic
• 60 g pine nuts
• 60 g sunflower seeds
• 200 ml olive oil
• 0.5 ½ lemon (s), add the juice
• 1 teaspoon salt
• 1 pinch (s) pepper

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Instructions

1. Dry roast the pine and sunflower seeds separately and one after the other in a coated pan, as the pine nuts darken faster. Keeping the content moving again and again.
2. Wash the wild garlic and dry it in a salad spinner. Puree all ingredients in a high-performance blender, then fill into glasses and let steep for three hours.