This basil spread is a must for sandwiches and appetizers.

Bart Hosmer
This Story Originally Appeared On


Recipe Summary test

30 mins
Makes 1 cup


Ingredient Checklist


Instructions Checklist
  • Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible.

  • In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.

  • In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.

  • Note: Nutritional analysis is per tablespoon.

Chef's Notes

If you are concerned about salmonella or bacteria in raw eggs, use 1/2 cup pasteurized whole eggs (available at some grocery stores) in place of the egg yolks.


Parcel 104, Santa Clara, California

Nutrition Facts

132 calories; calories from fat 99%; protein 0.6g; fat 14.5g; saturated fat 1.7g; carbohydrates 0.7g; fiber 0.4g; sodium 74mg; cholesterol 27mg.