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Basil Aioli

July 29, 2017

I got this idea from the BLT that is served at Choice Market in Clinton Hill. I think years ago it was featured on some Food Network show, and I remember being very intrigued that the sandwich had basil aioli that was made in house on it. Originally I'd hoped to make basil aioli to pair with a chicken salad recipe I was trying to develop, but instead I realized you could simply grill the chicken and make a sandwich, and then use this dressing on anything else you liked, like, say, a BLT. 

I sort of hacked this together from a recipe that was originally posted by Self Proclaimed Foodie. Their recipe was really great, but I thought it needed more basil and I didn't want to use canola oil, so I opted for all extra virgin olive oil, which might be too strong for some peoples taste. I also reduced the amount of garlic because I wanted to get as much basil flavor as I could infused into my aioli. If you want to add more garlic, go for it! 

  • 1/2 cup to 3/4 cup fresh basil 
  • 1 minced clove of garlic
  • 2 egg yolks
  • 1 tablespoon lemon juice
  • 1/2 teaspoon kosher salt
  • 3/4 cup extra virgin olive oil
  1. Place basil, garlic, yolks, lemon juice, and salt in food processor. Pulse to combine.
  2. Turn processor on and slowly pour in olive oil mixed with the vegetable oil. Process until aioli forms, about a minute. Turn processor off, scrap sides, process again until combined.
  3. Serve immediately or store in air tight container in refrigerator until ready to use. Makes approximately one cup.

 

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