Almond & Herb Pate

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

Ingredients

2 c
raw almonds (soaked 4 hours in water)
2
grated carrots
1 c
fresh herbs (such as dill, parsley, cilantro)
1
lemon, juiced (more to taste)
2 T
olive oil (more for consistency)
1⁄4 t
Celtic sea salt
25
leaves of greens (such as beet greens, lettuce or chard)
Yields:
servings

Instructions

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.