Lemon Basil Aioli
Creamy, tart, herby aioli perfect for dipping fries, slathering on sandwiches, or drizzling over grilled meat and veggies.
Equipment
- Food Processor or Blender
Ingredients
- 1 packed cup fresh basil leaves about 2 large handfuls
- 4 large cloves garlic
- 2 tbsp lemon juice
- 1 tsp lemon zest
- 2 large egg yolks
- ¾ tsp kosher salt
- ½ tsp freshly cracked black pepper
- ⅔ cup extra virgin olive oil
Instructions
- In a food processor or blender, combine the basil leaves, garlic cloves, lemon juice and zest, egg yolks, salt, and black pepper. Pulse until a uniform texture is achieved.
- With the food processor running, slowly drizzle in the olive oil, taking about 1 minute to incorporate all the oil. The aioli will become light green and slightly thickened.
- Serve immediately or refrigerate for up to 1 week.