Raw Pecan Chard Pate

Serves: 4-6


2 cups raw pecans

1 cup chard leaves

1/4 cup scallions, chopped

1 clove garlic, chopped

1 tablespoon cold pressed extra virgin olive oil

2 tablespoons Nama Shoyu (or you can sub tamari or soy sauce)

1 teaspoon italian seasoning

1/4 teaspoon black pepper

2 tablespoons water


Place all ingredients except water in the food processor and process to a paste.

Scrape down the sides and then process for another minute and slow stream the water into the pate.

Serve with veggies, crackers or my favorite nori rolls.

Popular vegetable substitutions include: Rainbow Chard

Recipe and photograph courtesy of Lindsay Ingalls.