• 2 tbsp whole unskinned almonds
• 4 tbsp grated Parmesan
• handful of cherry tomatoes
• pinch of sea salt
• 2 tbsp fresh basil
• 1 garlic clove, grated
• 1 tbsp extra-virgin olive oil
Put a small pan on a medium heat and dry-fry the almonds until lightly toasted. Put in a flat-bottomed mixing bowl or a large liquid measuring cup along with the remaining ingredients and blitz with a hand blender until smooth.