Almond Aioli

From the kitchen of Carly

Silky almond aioli transforms from whole nuts to cloud-like sauce in minutes. Skip the eggs and mayo for this nutty, lighter alternative that clings to grilled vegetables, roasted fish, or crispy bread. Make it ahead and thin as needed.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 11/2 cup slivered almonds
  • 11/4 cup olive oil
  • 11/2 tsp kosher salt

Instructions

  1. Purée almonds, oil, salt, and 1/2 cup water in a high-powered blender on high speed until thick, light, and smooth, about 3 minutes.

  2. Aioli can be made 2 days ahead. Cover and chill. Thin with water if needed.