Wash the wild garlic carefully, ensuring there are no other leaves in the mix.
Finely chop them and add to a blender with the sunflower seeds, parmesan and half the oil. Blend until smoothish. Add the rest of the oil, the vinegar and a pinch of sea salt and blend again. Feel free to add some more oil if you like a runnier consistency.
Pour into small jars and store in the fridge. Use within 2 weeks.