Description
Adapted from Soho House
Ingredients
Scale
- ½ cup slivered almonds
- 1 small garlic clove, finely grated
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- Kosher salt
Instructions
- Preheat oven to 350°.
- Toast almonds on a rimmed baking sheet, tossing once, until golden brown, 5–8 minutes. Let cool.
- Pulse almonds and garlic in a food processor or blender until finely ground. With motor running, gradually stream in oil, lemon juice, then ¼ cup water; process, adding water as needed, until aioli is light, smooth, and consistency of mayonnaise; season with salt. Cover; chill.
- Do Ahead: Aioli can be made 1 day ahead. Keep chilled.
Notes
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