Almond pesto with peppers and sunflower seeds

Ingredients for 1 servings:

• 100 g almonds, whole or sliced
• 100 g sunflower seeds, whole or chopped
• 20 g dried tomatoes, roughly chopped
• 2 peppers, red, pitted and roughly chopped
• 50 g herbs, frozen 8-herb mixture
• 20 tbsp olive oil
• Sea salt, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Place all ingredients in a food processor and puree until smooth. Season again with salt and, if desired, add a little more oil. Pour into small jars (I used two jars) and store in the refrigerator. It will keep for several months. In addition to the usual uses, you can also: – Spread pesto on bread, place tomato slices on top, and then top with egg slices, which are then seasoned and sprinkled with spring onions. – Spread roulades first with mustard, then with pesto. Place a wafer-thin layer of blue cheese on the pesto, roll up, and secure. – Season schnitzels, coated in flour and beaten egg, then coat with a mixture of pesto and cornflake crumbs and fry. – For a potato casserole, marinate the boiled potatoes in the pesto diluted with oil for 1 hour before placing them in the casserole dish. Then, finish the casserole as usual and add the oil-pesto mixture to the casserole dish.