Pimento-Basil Aïoli


  • 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


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.

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