Demonstrated at the 2011 Melbourne Food and Wine Festival.


  • Easy Food Processor Aioli

  • 1 egg

  • ½ tsp salt

  • 1 clove garlic, peeled and roughly chopped

  • 1 tsp mustard

  • 1 tbsp vinegar

  • ¾ cup light olive oil

  • Food Processor Pesto

  • 2 cups fresh basil leaves

  • ½ cup pine nuts

  • 2 cloves garlic, peeled

  • ½ cup light olive oil

  • 1 tsp wholegrain mustard

  • ½ cup shaved or shredded parmesan

  • Salt and pepper to taste


  • Easy Food Processor Aioli:

  • 1.

    Place the egg, salt, garlic, mustard and vinegar in a food processor and process until smooth.

  • 2.

    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.

  • 3.

    Process until creamy. Use immediately or store in a sterilised jar in the fridge.

  • 4.

    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:

  • 1.

    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.

  • 2.

    Add salt and/or pepper to taste.

  • 3.

    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.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 376kj
  • Fat Total 39g
  • Saturated Fat 6g
  • Protein 4g
  • Carbohydrate 2g
  • Sugar 0g
  • Sodium 134mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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