This Greek sauce is traditionally made with pureed potatoes; our lighter version leaves them out.

2 1/2 ounces (1/2 cup) blanched almonds

3 garlic cloves

1 slice hearty white bread, crust removed, bread torn into small pieces

6 tablespoons extra-virgin olive oil

3 tablespoons freshly squeezed lemon juice, (about 1 1/2 lemons)

Coarse salt and freshly ground pepper

In a food processor, pulse almonds, garlic, and bread until the almonds are finely ground. With machine running, pour in oil, then lemon juice and 6 tablespoons water. Season with salt and pepper.