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Fresh Basil Aioli Recipe

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This recipe for Fresh Basil Aioli is from Great Family Great Food Great Fun!!!, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 stem of basil, with at least six big leaves
1 small clove garlic
1 egg
1 Tablespoon fresh-squeezed lemon juice
1 teaspoon kosher salt
˝ cup extra virgin olive oil
˝ cup canola oil

Directions:
Directions:
Bring a small pot of water to a boil. When it is at a nice rolling boil, dip the basil stem in and count to 20. You’ll start to smell a nice wafting basil fragrance. Pull it out, then place on a paper towel and squeeze out the moisture. Pull off six large leaves and place in the bowl of a food processor.

Put the garlic clove through a press, or very finely chop it with a sharp knife, pressing it to almost a paste. Place it in the food processor with the basil, add the egg, lemon juice and salt. Pulse until the basil is chopped and the mixture is creamy. Turn the processor on and drizzle in the oils (measure them together in one measuring jug). Process until the mixture is creamy, thick and emulsified. You will actually hear the food processor change sounds from smooth blending to a wet slapping sound.

When the aioli is thick, scrape it into a container, cover it tightly and refrigerate for at least two hours to firm up and allow the flavors to meld. The aioli will keep covered in the fridge for three days.

Number Of Servings:
Number Of Servings:
1 1/4 cups

 

 

 

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