INGREDIENTS
8
Long celery stalks
4
Medjool dates, pitted and roughly chopped
3 tbsp
Lemon juice, fresh
1
Black pepper, Freshly ground
1/4 tsp
Red pepper flakes
1
Sea salt
1/4 cup
Olive oil, extra-virgin
1/2 cup
Almonds, raw
2 oz
Parmigiano-reggiano cheese