I made a modified version of oregano oil which is how I lightly dressed these gorgeous tender leaves. Simply pulse together in your food processor a huge bunch of fresh herbs, in this case oregano, and add the juice of about half a lemon, a tablespoon of nutritional yeast, a clove or two of garlic, about 1/2 teaspoon of sea salt and enough olive oil to make smooth (about 1/2 a cup). Then pour it all into a squeeze bottle. It keeps in the refrigerator for about a week. Just be sure to let it warm up to room temperature before use because the olive oil will solidify when it's chilled.
Raw Pizza Pate
(makes 2-4 servings)
1/4 cup walnuts (soaked in water 1 hour, drained and rinsed)
1/4 cup pecans (soaked in water 1 hour, drained and rinsed)
1 medium carrot, chopped
2 Tbl shallot, chopped
1 clove garlic
6 sundried tomatoes
8 kalamata olives
1 large handful of fresh basil
1 handful of fresh Italian parsley
sea salt to taste
1-2 Tbl water, or enough to blend
Combine all of the above ingredients in a food processor. Pulse together a few times to roughly chop ingredients, then blend until mixture begins to clump together, adding enough water to achieve a pate consistency.