Makes 75-100ml. Keeps for three days in the fridge
200g whole almonds, presoaked in water overnight
75g pine nuts
2 tbsp lemon juice
2 tbsp olive oil
1 garlic clove, peeled and crushed
3 tbsp chopped fresh basil
Drain the almonds and place in a food processor with all the other ingredients and 2 tablespoons of water. Blend until smooth; you may need to scrape down the sides during the processing. Transfer to a small bowl, cover and place in the fridge until required.