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Demonstrated at the 2011 Melbourne Food and Wine Festival.
Easy Food Processor Aioli:
Place the egg, salt, garlic, mustard and vinegar in a food processor and process until smooth.
With motor running, add the oil a few drops at a time. After about a third of the oil has been added, add the rest of the oil in a slow but steady trickle.
Process until creamy. Use immediately or store in a sterilised jar in the fridge.
Note: If you don’t have a food processor, you can use a metal whisk to make this aioli. Whisk the egg, salt, vinegar, mustard and vinegar until well combined. Very gradually add the oil until the mixture begins to thicken, then in a thin stream until it is all incorporated.
Food Processor Pesto:
Place the basil leaves, pine nuts and garlic in a food processor and process until smooth. Add mustard and parmesan and process for a few seconds more.
Add salt and/or pepper to taste.
NOTE:If you don’t have a food processor, grind the basil leaves, pine nuts, mustard and garlic in a mortar and pestle. Gradually add the olive oil until well combined and then mix in the parmesan. Add salt and pepper to taste.
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