Pouring boiling water over the almonds in a pot and setting it aside for five minutes. Drain off the water and slip the skins off by squeezing the almonds.
Grind the almonds finely with the clove garlic. Add the breadcrumbs and the olive oil and mix well.
Add vegetable broth until smooth.
Almond Pesto
100g almonds
1 clove garlic
2 tbsp. breadcrumbs
2 tbsp. olive oil
4 tbsp. vegetable broth