Ingredients: 1 local farm-fresh egg 3 cloves of garlic 1 cup light olive or canola oil Zest and juice from one lemon 20-40 basil leaves, sliced thinly Sea salt and pepper to taste
Method: Put egg, garlic, lemon, salt and pepper in a blender. Blend until smooth. Continue blending on medium-low speed and very slowly add the oil. The mixture should emulsify and become fluffy like mayonnaise, but you can use it when it's still creamy and runs a little. The texture is really a matter of preference. Transfer the aioli to a bowl. Stir in the sliced basil leaves. Add more lemon juice and seasonings if necessary.