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Prep Time: 10 Minutes Cook Time: 1440 Minutes |
Ready In: 1450 Minutes Servings: 10 |
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Notes & tips Serve this sauce with the recipe we have for Chickpea and Herb Falafel. This sauce is best made 1 day in advance, to allow the flavours to develop. I've used the cooking time as refrigeration time. Source: Notebook magazine - March 2006 Ingredients:
40 g crustless italian bread (2-3 slices) |
125 g whole almonds, blanched |
1 garlic clove, crushed |
1/2 cup water |
100 ml olive oil |
1/2 cup lemon juice |
Directions:
1. Tear bread into pieces and place in a small bowl, cover with cold water and stand for 1 minute, then drain and squeeze out excess moisture.
2. Using a food processor, process almonds and garlic to form fine crumbs.
3. Add soaked bread and process to combine.
4. With motor running, gradually pour in 1/2 cup water, followed by combined oil and lemon juice.
5. Season to taste with salt and pepper. Refrigerate until ready to serve.
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