Yields Makes 1 cup Total Time 30 mins
AuthorBart Hosmer
This basil spread is a must for sandwiches and appetizers.

How to Make It

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.

Ingredients

 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

Directions

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.

Basil Aioli