Pesto Mayo with Basil Oil

Ingredients

• 1 egg yolk
• 1 whole egg
• 1 tsp white wine vinegar
• 2 tsp lemon juice
• 0.25 tsp salt
• 25 g pine nuts (Toasted)
• 15 g Parmesan
• 1 garlic (Clove)
• 175 ml basil oil (Use homemade basil oil; top up with the olive or avocado oil used if needed.)
• 75 g basil (Leaves, stalks removed)
• 200 ml light olive oil or avocado oil (Choose one; used to make basil oil)
• boiling water (For blanching basil)
• cold or iced water (For cooling blanched basil)

Steps

1. 1

   Remove the basil leaves from the stalks. Bring water to a boil, then blanch the leaves for 30 seconds.

2. 2

   Transfer the basil leaves to cold or iced water to cool them and preserve their bright green color.

3. 3

   Drain the leaves and dab them dry with a tea towel to remove excess water. The audio also mentions squeezing and pressing them between kitchen towels; avoid carrying excess water into the oil.

4. 4

   Blend the basil leaves with the light olive oil or avocado oil on high speed until thoroughly combined.

5. 5

   Set a sieve lined with cheesecloth over a bowl. Pour in the basil oil, gather the cloth without squeezing it, and hang it over the bowl for one hour to let the oil drain.

6. 6

   Put the egg yolk, whole egg, white wine vinegar, lemon juice, salt, toasted pine nuts, Parmesan, garlic, and 175 ml basil oil into a stick-blender jug. If the basil oil yields less than 175 ml, top it up with the olive oil or avocado oil used to make it.

7. 7

   Place the stick blender head at the bottom of the jug and switch it on. Slowly pull the blender upward as the mixture emulsifies into mayonnaise.

8. 8

   Chill until ready to use. Store in a sealed container in the refrigerator; the description gives both up to one week and up to two weeks as storage guidance.

Notes

The description gives conflicting refrigerator storage guidance: the tips say up to one week, while the method says up to two weeks. The audio mentions serving on sourdough toast with nduja, a fried egg, Parmesan, chives, and black pepper; those serving ingredients are not included in the written pesto mayo recipe. The basil oil yield may be less than 175 ml, in which case top up as directed.

Nutrition per serving

• sauce-dip
• vegetarian
• gluten-free
• no-cook
• blended
• homemade