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.