250 g blanched almonds
2 tsp mild oil, such as coconut, almond or olive oil
- 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.