Last week I received a ton of fresh basil in our CSA box and decided to whip up this dressing. The dressing calls for raw egg yolks. I have no problem with raw egg yolks from healthy eggs especially after reading only 1 out of 20,000 eggs might contain bacteria. If raw eggs still freak you out, you can pasteurize them (here’s an article how to do it).
Fresh Basil Aioli
adapted from Edible Magazine, Spring 2013
gluten free, dairy free
(makes 2 1/2 cups)
3 fresh, pastured egg yolks (check out my post on the healthiest eggs to buy)
1/2 pound fresh basil leaves
1/4 cup champagne vinegar (buy it here)
2 tablespoons ground mustard
1 teaspoon Celtic sea salt
1 1/2 cups olive oil
Combine all ingredients except the olive oil in a food processor. Blend until smooth.
Add in the olive oil by drizzling it slowly until it is fully incorporated into the mixture.
Store the dressing in the refrigerator. It should last up to two weeks.