Basil Aioli

Author: Canadian Living

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.

  • Portion size 500 servings
  • Credits : Canadian Living Magazine: August 2007

Ingredients

  • 2/3 cups lightly packed fresh basil leaves
  • 1/3 cup extra virgin olive oil
  • 1 garlic clove minced
  • 1 tablespoon lemon juice
  • 1 dash hot pepper sauce
  • 1 1/2 cup mayonnaise or light mayonnaise

Method

In food processor, pulse together basil, oil, garlic, lemon juice and hot pepper sauce until smooth; pulse in mayonnaise. (Make-ahead: Refrigerate in airtight container for up to 24 hours.)

Nutritional facts Per 1 tbsp 15 mL : about

  • Sodium 59 mg
  • Protein trace
  • Calories 94.0
  • Total fat 10 g
  • Cholesterol 4 mg
  • Saturated fat 2 g
  • Total carbohydrate 1 g

%RDI

  • Iron 0.0
  • Fibre 0.0
  • Folate 0.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 0.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 1.0
  • Vitamin C 0.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Food

Basil Aioli

Login