Almond Garlic Sauce Recipes

PASTA IN ALMOND GARLIC SAUCE

Steps:

• Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
• Cook cavatappi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
• Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides. Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes. Add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes. Whisk in remaining 2 tablespoons butter until melted. Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well. Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.

GRILLED CHICKEN WITH ALMOND AND GARLIC SAUCE

Steps:

• 1. For the sauce, soak the beans in a generous amount of water overnight.
• 2. Using poultry sheers, cut each chicken along the backbone and remove as much of the backbone as possible. Press the chickens with your fist to flatten them slightly and then place them in a large glass dish that will fit in the refrigerator.
• 3. Combine the lemon juice, olive oil, oregano, wine, garlic, onion, and some salt and pepper in a blender and purée to make a paste. Spread the paste over the chicken and massage it into the meat. Cover the dish and refrigerate for at least 2 hours, or, preferably, overnight.
• 4. The next day, drain the beans, put them in a saucepan, and add enough fresh water to cover the beans by about 3 inches. Bring to a boil over medium heat and cook for 10 minutes, then reduce the heat, and simmer the beans until completely soft, 1 to 1 1/2 hours. Drain well.
• 5. Put the beans, almonds, garlic, and vinegar in a food processor and process to a smooth paste. Gradually add the olive oil and lemon juice through the hole in the lid, processing to a thick sauce. Add the flaxseed oil and season with salt and pepper. Set aside.
• 6. Preheat the broiler until very hot, prepare the grill, or preheat the oven to 350°F.
• 7. Wipe away excess marinade from the chicken, then cook under the broiler, on the barbecue or in a roasting pan in the oven until cooked through, approximately 45 minutes. Test by piercing the thickest part of the flesh with a knife: when the chicken is cooked, the juices will run clear.
• 8. Cut the chickens in half, sprinkle with the herbs, and serve with the sauce and lemon wedges.

POTATO-GARLIC SAUCE WITH ALMONDS

Steps:

• Preheat the oven to 400 degrees. Place a large sheet of aluminum foil on the counter. Put the garlic cloves on the foil and drizzle with 2 teaspoons of oil. Toss to coat. Wrap the foil around the garlic and bake until the garlic is very soft, about 45 minutes. When cool enough to handle, squeeze out the garlic into a small bowl and set aside.
• Place the potatoes in a medium-size pot and just cover with cold, salted water. Bring to a boil over high heat, then lower and simmer until very tender, about 17 minutes.
• Drain the potatoes, transfer to a large bowl and set aside to cool.
• Mash together the potatoes, garlic and almonds with a fork. Beat in the vinegar, parsley and the remaining 3/4cup oil until well mixed. Season with salt and pepper. Spread on bread or serve as a complement to roasted meats or fried fish.

PASTA IN ALMOND GARLIC SAUCE

Steps:

• Purée blanched almonds and garlic with water and 1/4 teaspoon salt in a blender until smooth.
• Cook cavatappi in a pasta pot of boiling salted water (3 tablespoons salt for 6 quarts water) until almost al dente. Reserve 3 cups pasta-cooking water and drain pasta.
• Meanwhile, heat oil and 1 tablespoon butter in a 12-inch heavy skillet (preferably straight-sided) over medium heat until foam subsides.
• Add almond purée and simmer, whisking occasionally, until thickened, about 3 minutes then add 2 1/2 cups reserved cooking water, 1/4 teaspoon salt, and 1/2 teaspoon pepper and simmer, whisking occasionally, until slightly thickened, 3 to 4 minutes.
• Whisk in remaining 2 tablespoons butter until melted.
• Add pasta and peas and cook, stirring occasionally, until pasta is al dente (sauce will be thin), 2 to 3 minutes. Add cheese and lemon juice and stir until combined well.
• Remove from heat and stir in half of basil and mint and salt and pepper to taste. Serve pasta in bowls topped with chopped almonds, remaining herbs, and additional cheese.