Preparation

• In a blender, purée the whole almonds, olive oil, lemon juice, garlic, and 1/2 cup water until completely smooth and thick, at least 3 minutes. Season to taste with salt and pepper.
• Bring a large pot of well-salted water to a boil and have ready a large bowl of ice water. Cook the peas until bright green, 20 to 30 seconds. Drain and transfer to the ice water to cool. Drain again and blot dry. Serve the sauce on the side for dipping, or drizzle it over the peas and garnish with the chopped almonds, if using.

Make Ahead Tips

You can make the sauce up to 3 days ahead; cover and keep refrigerated.