Bright, Creamy Basil Aioli
Basil is not just your grandfather’s friends name. It is a slightly sweet, yet peppery aromatic herb that is packed with health benefits.
With the abundant research being done on this herb, it is evident that basil should no longer just be an added flavour enhancer to a meal, but rather a well-thought out addition to optimize nutritional outcomes.
The bioactive ingredient found in basil is a Triterpenoid and is known as Ursolic Acid. This bioactive compound has shown to have strong anti-cancer and anti-inflammatory properties.
I love this basil aioli as it is simple to make and can take a meal from average to gourmet.
I often eat it with my morning eggs, use it as a dip for veggy sticks or sweet potato crisps, add it as a dressing to a salad, drizzle it over some fish or chickpea burgers… the options are endless.
1 generous handful of fresh basil leaves
1 tablespoon of lemon juice
½ small clove of fresh garlic
½ teaspoon of salt
2 egg yolks
1 teaspoon Dijon mustard
½ cup extra virgin olive oil
¼ cup vegetable oil
1 Chop the garlic up finely and place into a food processor.
2 Place the fresh basil, Dijon mustard, salt, lemon juice and egg yolks in the food processor and blend until the contents have formed a relatively smooth basil base.
3 Mix both oils together in one pouring jar.
4 Turn on the food processor and gradually start pouring the oil to the mixture until the aioli forms.
Creamy basil aioli ready to go!!
Nourish yourself to the sunrise.
Cooked with love,
Sunrise by HM
Nourished yet? Comment on what I should write about next?
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