Almond & Herb Pate


This goes well with Sun-dried Tomato & Fig Sauce.


2 cups
raw almonds (soaked 4 hours in water)
grated carrots
1 cup
fresh herbs (such as dill, parsley, cilantro)
lemon, juiced (more to taste)
2 tablespoons
olive oil (more for consistency)
1⁄4 teaspoon
Celtic sea salt
leaves of greens (such as beet greens, lettuce or chard)


Massage the skins off the almonds and allow nuts to drain. Combine all ingredients except the greens in a food processor and process until it is about the consistency of hummus (thick). Depending on your processor, you will need more or less olive oil. Taste and correct seasoning with salt and lemon juice.Wash and dry the leaves. Place a dollop of the pate on each leaf and roll up.