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Roast summer vegetables with ajo blanco
Meanwhile, to make the ajo blanco, put 2 grated garlic cloves, 100g blanched almonds and 80g torn coarse white bread (without crusts) into a food processor and, with the motor running, gradually add 135ml extra-virgin olive oil and 100ml chilled water. You might not need all of the water – but the mixture shouldn’t be thick, it should be pourable.
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