Blanched almonds go into a blender with water and oil and come out as a luscious aioli. Because the nuts aren't toasted, the sauce doesn't actually taste very nutty. It's more decadent than yogurt, more subtle than mayo.
Ingredients
1/2 cup slivered almonds
1/4 cup olive oil
1/2 tsp kosher salt
Directions
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.
Aioli can be made 2 days ahead. Cover and chill. Thin with water if needed.
