Wild herb pesto with dandelions and daisies

Ingredients for 1 servings:

• 1 handful of arugula
• 3 leaves of ground ivy
• 20 borage leaves
• 20 daisies
• 5 poppy flowers
• 4 dandelion leaves
• 2 leaves of yarrow
• 1 tbsp sunflower seeds
• 4 tbsp olive oil
• ½ tsp rock salt
• 3 dashes lemon juice, organic
• 1 pinch(s) organic lemon peel, grated

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Mix the unwashed ingredients together. The proportions of the herbs can vary. Place them in a blender and puree until smooth. Pour into approximately 120-180 ml jars. The jars and lids can be rubbed with lemon for better keeping quality. Cover with a 1 cm thick layer of olive oil to preserve the pesto. Store the screw-top jars in a cool, dark place. Use an opened jar within a maximum of 1 week. After removing the pesto, top up the remaining pesto in the jar with more oil. Only remove the pesto with a clean spoon. The pesto tastes delicious on fresh baguette with tomatoes. It is particularly good in spring, but can also be made in autumn when everything is still in bloom.