- 1 large spring onion or 5 scallions, cut into lengths
- 5 large leaves kale, stem removed
- 1 clove peeled garlic
- 1/4 cup dry roasted almonds
- 1/4 cup olive oil, plus more if needed
- 1/4 cup grated parmesan cheese
- 2 tablespoons red wine vinegar, plus more if needed
- Add all the ingredients to a food processor and puree until smooth. Taste, and add salt to your preference, or any more of the ingredients that you'd like to taste more of.
- Serve with toasted bread and extra parmesan, over pasta, stirred into soup, over chicken or fish....sky's the limit!
- Prep Time: 10
- Serving Size: 6