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PdfBring a pot of water to the boil with the almonds in it, to soften them a little. Into this, blanch the broad beans for 2 minutes, then fish them out, along with the almonds, and drop them into a bowl of cold water.
Double pod the beans, by squeezing out the more vivid kernel, and place them in a bowl with the almonds. In a food processor or a large mortar and pestle, blitz or pound the garlic and basil and a pinch of salt until a fine paste. Add the beans and almonds and process again.
Lastly, stir in the cheese and 5 tbsp of olive oil. Use this sauce with a short pasta shape, like fusilli. Serve with more cheese.