Be the first to Ground pistachios and fresh basil make a delightfully different homemade mayonnaise. Great over hot pasta or in cold seafood pasta salad.
Prep Time: 5 minutes
Ingredients:
- 3 egg yolks
- 1 cup extra virgin olive oil
- Salt and pepper
- Juice of 1/2 lemon
- 1-1/2 Tablespoons fresh basil, finely chopped
- 3 Tablespoons fresh parsley, finely chopped
- 3 Tablespoons ground pistachio nuts
Preparation:
Whisk egg yolks in a bowl. Continue to whisk and pour in oil in a very slow trickle, until it has all been absorbed. Still whisking, add salt, pepper, and lemon juice to taste. Stir through basil, parsley, and pistachios to give a smooth very thick sauce.
If the mayonnaise appears to be curdling, continue its preparation to the finish. Beat another egg yolk in a clean bowl and gradually whisk in the curdled sauce. The mayonnaise will keep, covered and chilled, for up to 24 hours.
This is delicious served over hot fresh herb fettuccine or with cold shellfish and sugar snap peas in a pasta salad. It is less successful if made with a food processor or blender.
Yield: about 1 cup
Recipe Source: The New Pasta Cookbook by Joanne Glynn (Harper Collins)
Reprinted with permission.
If the mayonnaise appears to be curdling, continue its preparation to the finish. Beat another egg yolk in a clean bowl and gradually whisk in the curdled sauce. The mayonnaise will keep, covered and chilled, for up to 24 hours.
This is delicious served over hot fresh herb fettuccine or with cold shellfish and sugar snap peas in a pasta salad. It is less successful if made with a food processor or blender.
Yield: about 1 cup
Recipe Source: The New Pasta Cookbook by Joanne Glynn (Harper Collins)
Reprinted with permission.
