1/2 bunch flat leaf parsley
1 green onion
2 cloves garlic
2 each lemons, zested and juice
1/4 cup extra Virgin olive oil
1/2 cup Mandelin Natural Whole Almonds
1/2 teaspoon red chili flakes
3 sprigs fresh thyme, remove stems
1/2 teaspoon Sea salt
Blanch kale, pat dry and remove tough stems.
Place in a food processor with all other ingredients.
Process until smooth like paste.
Place in the fridge for an hour to allow flavors to meld together.
Serve however you like, as an addition to veggies, pasta, or grains. I like to pair it with crudités or beets and quinoa.
Contributed by Sally Camacho, partner and consulting pastry chef, Tesse LA