Postelein Pesto

Ingredients

• 100 g Postelein (winter purslane)
• 200 ml rapeseed oil
• 70 g Parmesan
• 40 g roasted almond kernels
• 2 pinches salt

Instructions

1. 1.

   First wash the postelein and dry it thoroughly. Rinse the jars with boiling water and let them dry completely.

2. 2.

   Grate the Parmesan and combine all remaining ingredients in a blender. Pour the mixture into the prepared jars, cover the pesto with a little oil, and seal tightly.