Summary

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

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Instructions

1. Soak the rolls in a little hot water, squeeze them out well and put them in a chopper.
2. Put almond kernels, cranberries and coarsely chopped parsley in the chopper.
3. Pour in olive oil and chop everything to the desired consistency.
4. Season to taste with the spices, fill into twist-off glasses and place in the refrigerator. Holds there for 8 weeks.