A simple, fragrant and perfect sauce for summer, with all the ingredients raw, to preserve its properties and flavour.

3 handfuls of ruchetta (better if wild)
4 Piccadilly tomatoes
8 tablespoons of sunflower seeds
2 tablespoons of sesame seeds
1 clove of garlic
evo oil, salt

Wash the vegetables and put them in a blender. Dry toast the sunflower and sesame seeds. Let them cool and then put them in a blender (keep a couple of spoons to decorate your dish). 

Blend everything with a little evo oil, garlic and salt, being careful not to overheat the sauce with the motor of the blender. 
In case, hold a bowl of water and ice in your hand to dip the glass of the blender to lower the temperature. In this way, you will preserve the beautiful green of the rocket, which is thermolabile.

Serve the sauce in combination with croutons, as a sauce for a pasta salad or other cereal (quinoa, rice, sorghum, barley...) or as an accompaniment for a second course like grilled tofu and vegetable skewers.