Ingredients
- 100 g fine sprigs of dill
- 50 g sunflower seeds (or cedar seeds)
- 30 g grated hard cheese
- 1-2 spoons tablespoon lemon juice
- 2-4 spoons tablespoons of olive oil
- 1 slice garlic clove Sprout - when you cut the garlic, you find a little sprout at the root, which you should remove, as advised by the pasta course in Milan, as the root is harder to digest.
Instructions
- Place everything in a blender and puree well.
- Place in a jar, use for spreads and sauces.
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