Pimento-Basil Aïoli
Ingredients
- 1 (4-ounce) jar diced pimento, drained and patted dry
- 1 pasteurized egg yolk
- 2 large cloves garlic
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 3/4 teaspoon Kosher salt
- Dash cayenne (ground red) pepper
- 3/4 cup extra virgin olive oil (or regular olive oil for a milder taste)
- 1/4 cup finely chopped basil leaves
Instructions
Combine first 7 ingredients in a blender; puree until smooth. While blender is running, slowly drizzle in olive oil in a slow steady stream to form an emulsion. Stir in basil; cover and chill until ready to serve. Can be made up to 2 days ahead of time and store refrigerated for added convenience.