Mixed Spring Vegetables With Almond Cream

Name: Mixed Spring Vegetables With Almond Cream
Ingredients: 1⁄2 oz. dried kombu (about three 3-inch squares); 1 cup (5 oz.) blanched, peeled almonds; 1⁄2 cup plus 3 Tbsp. raw, shelled pistachios; 1⁄2 cup plus 2 Tbsp. extra-virgin olive oil; 2 1⁄2 cups flat-leaf parsley leaves (from about 1 bunch); 2 bunches scallion greens, chopped; Salt; 1-2 tbsp. fermented chile paste, such as gochujang; 1 tbsp. minced preserved lemon peel, or finely grated fresh lemon zest; 1 tbsp. light soy sauce, or tamari; 1⁄4 tsp. Worcestershire sauce