First, let me say that making a traditional aioli would include emulsifying olive oil and farm-fresh egg yolks a la homemade mayo, but since we're going for quick here, you'll notice that the recipe calls for store-bought mayo. If you're going the healthy, homemade way (which of course I recommend - do as I say, not as I do) then you should by all means make up a batch of mayo first, especially if you use the incredible Julia Childs whey-fermented recipe.
This aioli can be used as a sandwich spread, as a dip for roasted potatoes, fresh veggies or as a topping for a summer quiche. Also, I want to plug Alm Hill/Growing Washington, as they are selling some incredible basil right now at the Wallingford Farmers Market (Seattle on Wednesdays).
Garlic-Basil Good-on-Everything Aioli - 2-3 servings
- 1/3 cup mayo
- Heaping handful fresh basil leaves
- 1 medium clove garlic
- 1 tsp lemon juice
- salt & pepper to taste
Put all ingredients in the bowl of a food processor and pulse until thoroughly mixed. There is no need to chop anything if you're using a food processor, however, if you don't have a food processor you can mince the garlic and basil as finely as possible, then mix all ingredients very well by hand or hand-mixer.
Eat immediately or cover and refrigerate.