Summary

Ingredients

• 3 handfuls rocket, (organic if possible)
• 2 handfuls sunflower seeds
• 150 ml olive oil, approximately
• 100 g parmesan cheese
• 1 chilli pepper (s), optional
• sea-salt
• Pepper, black, freshly ground

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Instructions

1. Wash the rocket thoroughly and dry it in the salad spinner. If you like, you can remove the thicker stems. I always leave them on, but make sure that I get young rocket with finer stems. Roast the sunflower seeds in a coated pan without fat (be careful, they burn quickly). Wash, core and chop the chilli pepper, if used and it can be hot.
2. Coarsely puree the rocket, sunflower seeds, chilli pepper with 2/3 of the olive oil in the food processor or with the magic wand in the blender jar. Break the parmesan into small pieces or roughly grate and add. Puree everything again. Add the rest of the olive oil as needed and to taste.
3. Season the pesto with salt and pepper, pour it into a glass or a food storage container and cover with olive oil. Let it steep overnight to reduce the bitterness of the rocket.
4. Tastes great with pasta, for dipping or as a spread.