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Easy Food Processor Aioli and Pesto

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.

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