Smooth, creamy, and full of flavor, this almond-based aioli is an easy twist on a classic sauce.
Roasted garlic adds a rich, mellow taste, while a bit of lemon gives it a fresh touch. It’s simple, versatile, and goes well with roasted veggies, potatoes, burgers, or even as a dip for snacks.
Makes about 1 cup (250 ml).
Ingredients
4 garlic cloves
1 cup blanched almonds (skins removed)
¼ cup chopped onion
¼ cup garlic greens (optional)
1 tablespoon lemon juice
¼ cup water, plus more if needed
1. Wrap the halved garlic cloves in aluminum foil and roast at 400°F for about 15 minutes.
2. In a blender, combine the almonds, onion, garlic greens (if using), lemon juice, and roasted garlic. Blend on medium speed, adding the water gradually.
3. Add more water if you prefer a thinner consistency.
Kenneth González, 23, is the talented chef at Luna Lodge, already with nearly a decade of experience. He began cooking at
14 in his mother’s restaurant, where he learned that time is gold and every dish must be made with love. A graduate of a technical program in food and beverage, Kenneth has spent four and a half years refining his craft at Luna. Passionate about desserts, pastries, and baking, he believes cuisine evolves like fashion. His experience in SOS-free cuisine has pushed him to create vibrant flavors naturally, without relying on oils, sugar, or salt.
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