• 3/4 cup (120g) whole blanched almonds, roasted
  • 1 large bulb fennel (about 550g), trimmed, coarsely chopped
  • 2 cloves garlic, peeled, coarsely chopped
  • 4 anchovy fillets, coarsely chopped
  • 1 tbs lemon juice, or to taste
  • 2 1/2 tbsp extra virgin olive oil
  • Process almonds in a food processor until finely ground. Add remaining ingredients and process until a smooth paste forms. Season to taste with salt, pepper and extra lemon juice, if desired. Store, covered in the fridge and bring to room temperature before serving. Pate can be made up to 8 hours before serving.