Pecan Aioli

Background: Aioli was traditionally just an emulsion of garlic and oil. Where I live, we have pecan trees everywhere. I like to add pecans to my aioli to make a vegan spread that’s a mashup of a nut nut butter and a traditional aioli.

1. Make or pull out of the fridge some steamed garlic.
2. Get some shelled pecan halves.
3. Let everything sit on the counter for 15-20 minutes.
4. Add equal parts pecan halves and garlic cloves to a food processor.
5. Blend until it is the consistency of chunky peanut butter.
6. Slowly drizzle oil a few drops at a time into the spinning food processor until it is the consistency of warm creamy peanut butter.
7. Season to taste and pulse a few times.
8. Store in the fridge.

Why It Works:

1. You can also use roasted garlic, but the roasted garlic and the pecans together can be bitter.
2. I buy these when they are on sale and store in the freezer. If you do this, add extra time to the next step.
3. When you are doing an emulsion, everything needs to be at room temperature to emulsify.
4. You can adjust this later based on your tastes. You might find, however, that using half and half makes for an easy emulsion because the nut butter helps suspend the oil.
5. You may find that you want to skip the oil step if you like the consistency and there’s enough natural oil in the pecans.
6. When doing an emulsion, the oil has to be added very slowly so that it can be dispersed into the other liquids. Because there are natural oils in the pecans, you probably won’t need that much oil at all.
7. Salt to taste and, if you think it’s on the bitter side, consider adding honey or brown sugar. Blitz again.
8. This should keep for at least a few weeks.

Mods:

1. Add herbs de Provence just before step 6.
2. Add maple syrup at step 7.
3. Add roasted peppers at steps 3 and 4.