In a food processor combine all ingredeints except the olive oil.
Pulse the ingredients until they become finely chopped.
Once it starts to look more liquid than solid (after about 30 seconds of pulsing) turn it on blend and start to stream in the olive oil slowly.
This will help emulsify and make the dip come together!
There will still be chunks in the sauce from the almonds, but when it is your desired consistency it's done.
Store in the refrigerator up to 5 days.