I finally got tomatoes and basil to put in my garden from my local Navelet's Nursery. I picked up 2 San Marzano plum tomatoes and 3 other Heirloom varieties, plus 2 pots of basil to plant outdoors. I made sure one of my tomato plants was a cherry tomato varietal so S-Bug can snack all summer long. It will be a few more months before my tomatoes are ready for harvesting, but it feels like summer now, so I made up a batch of Tomato Basil Aioli to flavor up springtime.
I originally got this recipe as part of a recipe card from my artichoke vendor at the farmer's market. The original recipe is served at Rio Grille in Carmel, California as a dip for marinated, fire-roasted artichokes. I have scaled down and adapted the recipe to my personal preferences.
Besides being paired with grilled artichokes, this aioli is wonderful for adding flavor to grilled chicken or steak, or stirred into a pasta salad. You can replace mayonnaise with this aioli the next time you make a turkey sandwich for some kicked-up flavor. This aioli would also make a lovely dip for crudité and pita chips at your next event.
Tomato Basil Aioli
Makes 2 cups
- 2 egg yolks
- 1 cup basil leaves, packed
- 1 teaspoon minced garlic (about 2 small cloves)
- 1 6-ounce jar sun-dried tomatoes packed in oil (reserve oil to add even more sun-dried tomato flavor to your aioli)
- 1 cup olive oil
- 1 cup water
- salt and pepper
- Drain oil from tomatoes, reserve.
- Puree garlic, tomatoes and basil in a food processor.
- Drop in egg yolks and slowly pour in reserved oil and 1 cup of olive oil.
- Thin with water until desired consistency, then season with salt and pepper.
Have you ever made your own mayonnaise or aioli from scratch?