Raw Rocket Sauce with Seeds and Tomatoes

A very simple sauce, fragrant and perfect for summer, with all the ingredients raw to keep their freshness and flavour.

3 handfuls of rocket (wild rocket if possible)
4 Piccadilly tomatoes
8 tablespoons sunflower seeds
2 tablespoons sesame seeds
1 garlic clove
extra virgin olive oil, salt

Wash the vegetables and put them in a blender. Dry-toast the sunflower and sesame seeds, let them cool and add them to the blender (keep a couple of tablespoons aside to garnish your dish).

Blend with a little olive oil, the garlic and salt, taking care not to overheat the sauce with the blender motor.
If needed, keep a bowl of iced water at hand to dip the blender jug in and cool it down: this way you keep the bright green colour of the rocket, which is sensitive to heat.

Serve the sauce on crostini, to dress a pasta or grain salad (quinoa, rice, sorghum, barley...) or with a main course such as grilled tofu and vegetable skewers.