Ajo blanco with parsley oil recipe
Australian Gourmet Traveller Valentine's Day recipe for ajo blanco with parsley oil.
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Cooking tools:
- Mixing bowl
- Food processor
- Blender
- Cheesecloth
- Fine-mesh sieve
- Refrigerator
- Measuring cup
- Chef's knife
- Cutting board
- Serving glass
- Spoon
- Ladle
- Kitchen towel
- Whisk
Ingredients
- 150 ml milk
- 60 gm day-old bread, crusts removed, coarsely torn
- 100 gm blanched almonds
- 2 garlic cloves
- 85 ml extra-virgin olive oil
- 3 tsp sherry vinegar, or to taste
- To serve: toasted almond flakes
- Parsley oil
- 1 cup (firmly packed) flat-leaf parsley
- 3 garlic cloves, coarsely chopped
- 125 ml (½ cup) extra-virgin olive oil
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