Clean the Vogerlalat and rinse extensively in sufficiently cold water. Drain well in a sieve or shake dry.
Coarsely chop the walnuts and toast them with the sunflower oil or other vegetable oil in a saucepan. Immediately transfer to a small baking dish and cool to room temperature. Rinse the parsley, shake dry and pluck off the leaves.
Put the Vogerlalat with the parsley, walnuts along with sunflower oil or other vegetable oil in a small hand mixer form, season with sea salt and finely grind.
It should be a creamy, pestoaehnliche amount. Stir in the pumpkin seed oil.
To pasta.
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