Pesto Aioli
ingredients
- 5 large egg yolks
- 1/2 cup olive oil
- 1 tablespoon fresh lemon juice
- About 4 ounces fresh basil leaves
- 1 clove garlic
- 2 tablespoons pine nuts
- 2 tablespoons grated Parmigiano-Reggiano cheese
- 2 tablespoons olive, canola, or grapeseed oil
- Salt and freshly ground black pepper
directions
- 1
Put the egg yolks in a small bowl and whisk with a wire whisk. Whisking constantly, slowly Add Gcup oil. Begin very slowly, a few drops at a time. When the oil is emulsified, add the remaining Gcup oil in a steady stream.
- 2
Stir the lemon juice into the mayonnaise. Set aside.
- 3
Put the basil leaves, garlic, pine nuts, and cheese in a food processor fitted with a metal blade. With the machine running, add the 2 tablespoons oil and process until emulsified.
- 4
Stir the basil mixture into the mayonnaise. Season to taste with salt and pepper. Use immediately or cover and refrigerate for up to 3 days. Whisk before using.
Source: Amouse-Bouche by Rick Tramonto and Mary Goodbody. Copyright © 2002 by Rick Tramonto and Mary Goodbody. Published by Random House Publishing Group. All Rights Reserved.
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