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Parsley-cranberry-almond paste

updated

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Ingredients for 1 servings:

  • 50 g almonds, 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, colorful, from the mill

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Makes 2 glasses of approx. 210 ml each

Soak the rolls in a little hot water, squeeze out the excess water, and place them in a food processor. Add the almonds, cranberries, and coarsely chopped parsley to the food processor. Add olive oil and chop everything to the desired consistency. Season to taste, fill into twist-off jars, and refrigerate. It will easily keep for 8 weeks.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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