Arugula pesto with sunflower seeds

Ingredients for 1 servings:

• 3 handfuls of arugula (organic if possible)
• 2 handfuls of sunflower seeds
• 150 ml olive oil, approximately
• 100 g Parmesan
• 1 chili pepper(s), optional
• Sea salt
• Black pepper, freshly ground

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 15 minutes

Wash the arugula thoroughly and dry it in a salad spinner. If you like, you can remove the thicker stems. I always leave them on, but make sure I get young arugula with thinner stems. Roast the sunflower seeds in a non-stick pan without fat (careful, they burn easily). Wash, deseed, and finely chop the chili pepper, if using and you like it spicy. Roughly puree the arugula, sunflower seeds, and chili pepper with 2/3 of the olive oil in a food processor or with an immersion blender. Break the Parmesan cheese into small pieces or coarsely grate it and add it. Puree everything again. Add the remaining olive oil to taste and taste. Season the pesto with salt and pepper, transfer to a jar or airtight container, and cover with olive oil. Let it sit overnight to reduce the bitterness of the arugula. Delicious with pasta, for dipping, or as a spread.