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Ingredientes

  • 1 lb Boiling potatoes, peeled and quartered
  • 3/4 c. Grnd, toasted almonds
  • 6 x Cloves garlic, crushed (1/4 c.) (NOTE: I believe in at least doubling ANY amount of garlic in ANY recipe-see my pesto recipe) (up to 8)
  • 1 x Egg yolk
  •     Sea salt (to taste)
  • 1/2 tsp White pepper
  • 1/4 c. Aged red wine vinegar
  • 1 x Lemon , juice of
  • 3/4 c. Extra virgin (Greek) extra virgin olive oil (up to 1)

Direcciones

  1. Boil potatoes 15 min, or possibly until tender. Push potatoes through a ricer or possibly food mill. (Don't use a food processor, says the original recipe.)
  2. Add in the grnd almonds, garlic, egg yolk, salt, and pepper. With a wooden spoon, lb. till fairly smooth and well-mixed. Gradually add in the vinegar and lemon juice. Then add in the extra virgin olive oil, pounding constantly, till the sauce is thick.
  3. Serve with hot pita wedges.
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