2/3 c. blanched almonds
2-3 T. fresh lemon juice
1/2 t. salt
3/4 c. water
1 small clove garlic
1/4 c. olive oil
Place almonds in boiling water for 1 minute to blanch. Peel off skins. Blend water and almonds on high to make cream. Add 1-2 tablespoons of water if blades don't move freely. Add seasonings. Slowly dribble olive oil into blender, on high, until cream thickens.