Basil Aioli
This recipe makes 2 cups servings
Nutritional Info |
|
|---|---|
| Per 1 tbsp 15 mL : about | - |
| cal | 9494 cal |
| pro | 00 pro |
| total fat | 10 g10g total fat |
| sat. fat | 2 g2g sat. fat |
| carb | 1 g1g carb |
| fibre | 0 g0g fibre |
| chol | 4 mg4mg chol |
| sodium | 59 mg59mg sodium |
| % RDI: | - |
| 1% % iron | 11 1% % iron |
| vit A | 11 vit A |
Garden-fresh basil makes this dip flavourful and pretty. Choose an assortment of vegetables (such as carrots, fennel, green beans, peppers, turnips and zucchini) to cut into 6 cups (1.5 L) sticks. Blanch in boiling water for 1 minute or just long enough to remove the rawness. Then drain and quickly chill in ice water for a crisp, bright platter.
Ingredients
- 2/3 cup lightly packed fresh basil leaves 2/3 cup lightly packed fresh basil leaves
- 1/3 cup extra virgin olive oil 1/3 cup extra virgin olive oil
- 1 garlic clove , minced1 garlic clove, minced
- 1 tbsp lemon juice 1 tbsp lemon juice
- 1 dash hot pepper sauce 1 dash hot pepper sauce
- 1-1/2 cups mayonnaise , or light mayonnaise1-1/2 cups mayonnaise, or light mayonnaise
Preparation
Source : Canadian Living Magazine: August 2007
- Keywords : Appetizers; Make-Ahead; Food Processor; Basil; Olive oil; Mayonnaise; 100 calories;
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