1 cup slivered blanched almonds
3 1/2 ounces oil (1/3 cup is too little, 1/2 too much)
1/2 teaspoon salt, optional
5 ounces water, divided
1/8-1/4 cup lemon juice
1. Place almonds, oil, salt and about 1/2 the water in blender. Process on high until smooth, 3-4 minutes.
2. Add remaining water and continue blending until extremely smooth. Add lemon juice while blender is operating.
3. Pour into 2 cup container and chill. This will set up as it chills.
If this doesn't set up right, try adding a little of the runny stuff to 1/4 cup more slivered blanched almonds, process until smooth, then add the remaining runny stuff, process until well combined. Chill. If this doesn't work, add a little more lemon juice. It is never ruined, because you can always add more of the nuts or lemon juice and it works out ok.If it is too thick, put the lump in the blender and add 1/4 cup water, process until smooth and pour back into the container and chill. When you get the right proportions for your blender and taste, write them down. This is wonderful stuff.
You can make a wonderful cheezy spread out of this by just adding 1 (2 ounce) jar chopped pimiento, juice and all, before you add the lemon juice. Process until it is a pinkish orange color and no chunks are seen, add the lemon juice, process to combine and pour into your container and chill. Yummy!