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Almond Aioli

['1/2 cup slivered almonds', '1/4 cup olive oil', '1/2 tsp kosher salt']

Purée almonds, oil, salt, and 1/2 cup water in a high-powered blender on high speed until thick, light, and smooth, about 3 minutes.
Aioli can be made 2 days ahead. Cover and chill. Thin with water if needed.

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