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Ingredients
Method
- 200g blanched almonds, skins removed
- 50ml olive oil
- 1 garlic clove
- 1.5 tbsp red wine vinegar
- Simply add all the ingredients to a blender with 350ml water and a large pinch of salt. Whizz to a smooth consistency, then leave to chill in the fridge for an hour. Serve with a drizzle of quality olive oil and a good grind of black pepper. Delicious!
5 mins
2 serving
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