Parsley paste

Ingredients for 4 servings:

• 70 g almond(s), peeled whole or ground
• 1 small shallot(s)
• 200 g cream cheese
• 3 tbsp milk or:
• mineral water
• 6 tbsp parsley, finely chopped (more if desired)
• salt and pepper

Instructions

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

veg. spread

Lightly roast the almonds in a pan or in the oven and grate them finely. Pre-ground almonds will also work, but toast them lightly anyway. Finely chop the shallot. Mix the cream cheese with milk or sparkling water until creamy. Add the remaining ingredients (almonds, herbs, spices) and stir in. Many other herbs such as basil, chervil, chives, etc. can be substituted for the parsley or added later. If you like, you can also blend the whole thing again with a hand blender. The color of the paste will change depending on the amount of herbs. It will keep for a few days in the fridge. Best stored in a glass or Tupperware container. As a dip at a buffet or simply as a spread, this makes a wonderful vegetarian snack. The cream cheese can be used as double cream or light cream, depending on your taste. The whole thing becomes a little more sophisticated if you replace the ground almonds with cashews, pine nuts, or macadamia nuts. Simply put it in the food processor and you’re done. Packaged in a beautiful glass, it also makes a great souvenir!