Basil aioli:
1/2 lemon for lemon juice
1/4 cup fresh basil (or more)
2-3 cloves of fresh garlic
2 egg yolks (optional)
3 Tbsp freshly grated parmigiano
extra virgin olive oil
Use a blender to mix ingredients.
Cook whole wheat pasta al dente and add aioli to it- mix well! Aioli keeps for 2-3 days in the fridge. It's nice and creamy without using any heavy cream. Please note that is you eliminate the egg yolks, this is a "pesto" and not an aioli. I believe the term "aioli" comes from adding egg yolks to form a mayonnaise-like condiment to add to...well, you name it. Many thanks to Giada for inspiration.
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