Parsley, Cranberries and Almond Paste
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Breakfast |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 50 g almond (s), peeled
- 50 g cranberries, dried
- 40 g parsley, fresh
- 1 small roll, stale, approx. 50g
- 150 ml olive oil
- Sea salt, from the mill
- Pepper, more colorful, from the mill
Print Recipe
Pin Recipe Instructions
- Soak the rolls in a little hot water, squeeze them out well and put them in a chopper.
- Put almond kernels, cranberries and coarsely chopped parsley in the chopper.
- Pour in olive oil and chop everything to the desired consistency.
- Season to taste with the spices, fill into twist-off glasses and place in the refrigerator. Holds there for 8 weeks.
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