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Ingredients

Method

  • STEP 1

    Put the almonds in a food processor and blitz on high speed until finely chopped and the nuts have come together to form a thick ball. With the processor still running, add the oil, 1 tsp at a time, until the mixture is a smooth, glossy paste – about 7 mins. Spoon into a clean jar, and keep tightly closed and refrigerated when not in use. Will keep in the fridge for up to 3 weeks.

Recipe from Good Food magazine, July 2014

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A star rating of 2.8 out of 5.4 ratings
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