This Greek sauce is traditionally made with pureed potatoes; our lighter version leaves them out.

Martha Stewart Living, July 2003

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Recipe Summary

Yield:
Makes 1 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a food processor, pulse almonds, garlic, and bread until the almonds are finely ground. With machine running, pour in oil, then lemon juice and 6 tablespoons water. Season with salt and pepper.

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