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Basil Aioli





Yields
Makes 1 cup



Total Time
30 mins

This basil spread is a must for sandwiches and appetizers.

 1 cup loosely packed basil leaves
 1/2 cup extra-virgin olive oil
 1/2 cup canola oil
 2 egg yolks
 2 cloves garlic, minced
 1/2 teaspoon each dried mustard, lemon juice, salt, and pepper
Step 1
1

Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible.

Step 2
2

In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.

Step 3
3

In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.

Step 4
4

Note: Nutritional analysis is per tablespoon.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories132
% Daily Value *
Total Fat 14.5g19%

Saturated Fat 1.7g9%
Cholesterol 27mg9%
Sodium 74mg4%
Total Carbohydrate 0.7g1%

Dietary Fiber 0.4g2%
Protein 0.6g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.