Improvising Mediterranean Paste Sauces

By understanding the ingredients you can use and the order you need to add them, you can improvise sauces for topping grilled foods, whisking into soups or stews, or spreading on bread.

To make by hand, use the largest mortar and pestle you can find. Crush the garlic to a paste, then the nuts, and then the remaining solid ingredients. Work in the liquids a little at a time.

To make in a food processor or blender, combine the garlic, chiles, peppers, egg yolks, ground nuts, herbs, and spices in the machine. With the motor running, add the pure olive oil in a thin, steady stream, processing until all the oil is absorbed. Transfer the puree to a bowl and work in the extra virgin oil and starchy ingredients such as bread or potatoes (which can get gummy in the machine) by hand.