Wash the wild garlic and shake dry, cut off the stems. Cut the leaves (approx. 80 g) into small pieces. With pistachios, grated rind of organic lemon, fresh
Season to taste with salt, pepper and approx. 1 teaspoon lemon juice. Pour into three hot-rinsed glasses with twist-off lids (each with a capacity of approx. 100 ml), add 1-2 tbsp. olive oil as a thin layer - this way it is airtight and better preserved.
Store in a cool and dark place. Shelf life at least 3 weeks in the refrigerator.