This rich aioli is entirely raw, and unbelievably tasty! Try it with raw veggies, spread on sandwiches, or as a topping for baked potatoes, grains, or steamed veggies. This aioli is thick enough to be used as a dip, but can be thinned as desired (see note). Recipe by Dreena Burton.
ingredients
directions
Using a hand blender (or high-powered blender) combine all ingredients (starting with 2 ½ tbsp lemon juice and 1/3 cup water). Start on low speed with hand blender if possible, and then work up to a high speed to finish blending. Puree until very, very smooth, adding more water to smooth out and thin as desired. Taste test, and add additional salt, pepper and lemon juice to taste.
Note: Be sure to blend this sauce long enough until it is creamy smooth. I use my hand blender, but it does take several minutes of high blending to achieve a smooth texture.
Note: If you prefer a tangier flavor for this aioli, use 3 tbsp of lemon juice, or more to taste.
Note: This sauce is fairly thick with pureeing, and will thicken with refrigeration. To use as a dip, simply make ahead and refrigerate for an hour or more before serving. If you prefer a thinner consistency, add more water, ½ tbsp at a time as needed.