Black Olive & Almond Pate

Can be served on a bed of greens or used to stuff tomatoes, or serve as a dip or spread. 

Ingredients

2 cups
raw almonds (soaked a few hours)
1⁄4 cup
black or Greek olives
3⁄4 cups
water
1
avocado, peeled and pitted
1⁄2 bunch
fresh parsley, chopped
2
tomatoes, diced
 
salt to taste
1
lemon, juiced
Yields:
servings

Instructions

In a food processor, process the almonds until smooth. Blend in the olives, water, and avocado. Hand mix in the parsley and tomatoes. Taste before adding lemon juice or salt. Depending on the olives used, it may not need much seasoning.