Roast the 1 cup of almonds in a 400°F (204°C) oven for 3 to 5 minutes, or until they release their oil and are lightly golden brown. Shake the pan halfway through roasting and watch them carefully so they don’t burn.
Heat a large skillet on medium-high heat. When the pan is hot, add 1 tablespoon of olive oil. When the oil is hot, add the onion and 1 cup of mushrooms and sauté until the mushrooms soften and are nicely browned, approximately 7-10 minutes.
Add the garlic, the 1 cup of kale, 1 teaspoon dried oregano, 1 teaspoon dried thyme, and salt & pepper to taste and cook for three minutes, or until the kale is just beginning to wild.
Deglaze the pan with the ¼ cup of white wine. Stir well to get the brown crispy bits that are stuck to the pan. This adds lots of flavor.
Put the roasted almonds, sautéed vegetables, 1 cup roasted red peppers, 3 tbs lemon juice, and 3 tablespoon of olive oil in the food processor and begin to process. Add the remaining oil 1 tablespoon at a time or until you get to your desired consistency. We like ours thicker and more rustic, if you like a creamier, smoother texture, keep adding the oil. Add more salt and/or pepper to suit your tastes.
Spread on toasted bread, crackers, or use as a dip for vegetables.