Wild garlic oil

10 grams	chives
20 grams	wild garlic
150 grams	sunflower oil

Transfer the chives into a blender and also add the wild garlic leaves and the neutral oil. Then blend it till the temperature of the oil is 65 degrees Celsius. It will heat up from the friction. After that pass the oil through a fine sieve that’s lined with a kitchen paper to clarify it. Let it drain in your fridge to prevent the oil from turning brown.

Recipe used in vegan wild garlic & cashew nut appetizer