I take a large bowl and go into the garden, where I then collect dandelions, nettles and ground grass as I wish.
Rinse the leaves and shake well. Gradually, depending on the size of the chopper, add the leaves and chop them well together with the 4 cloves of garlic and 3 large handfuls of sunflower seeds and 8-10 Gundermann leaves. Then put the mixture in a bowl and add enough olive oil to make a creamy pesto. Season to taste with salt, pepper and nutmeg.
Then pour the pesto into small glasses and cover each with a layer of olive oil. Store in a cool place.
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