Skordalia

A Greek Sauce similar to aioli, I stumbled across the creamy, parsley, garlic sauce in one of my favorite cookbooks, "The Victory Garden Cookbook."  I make it super garlicky, and use it in place of mayo or aioli on just about everything. -Jenni

The Victory Garden Cookbook

Ingredients

4 cloves garlic, smashed
1/4 cup almonds, chopped
1/4 cup olive oil
1/4 tsp salt, optional
1/2 lemon juiced, or 1-2 Tbsps
2 slices bread, crusts removed, I’ve had great results with both Firehook Italian and Spring Mill Seven Grain
1/2 bunch parsley, chopped
water to thin as needed

Directions

-Add garlic, almonds and some oil to blender or food processor. Puree, adding a bit more oil and/or water to help things keep moving.
-Dip bread into water for 1 second, squeeze out excess water, then add it to blender along with salt, lemon, and parsley.
-Blend, adding water as needed to let things move.
-Keeps well in the fridge for over a week
-Adjust garlic, lemon, parsley ratios to suit your taste
-Enjoy!