Wild garlic pesto, vegan

Ingredients for 1 servings:

• 200 g wild garlic
• 60 g pine nuts
• 60 g sunflower seeds
• 200 ml olive oil
• ½ lemon(s), the juice
• 1 tsp salt
• 1 pinch(s) of pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 3 hours; Total time approx. 3 hours 15 minutes

vegan, vegetarian

Dry roast the pine nuts and sunflower seeds separately and one after the other in a non-stick pan, as the pine nuts will brown more quickly. Stir the contents continuously. Wash the wild garlic and dry it in a salad spinner. Purée all ingredients in a high-performance blender, then pour into jars and let it steep for three hours.