Pesto Aioli

Great sauce for sandwiches.

Pesto Aioli
Makes about a cup

1 cups packed fresh basil leaves, washed well
1/4 cup toasted pine nuts
1/4 cup freshly grated Parmesan (about 1 ounce)
1 large garlic cloves, minced
1 tablespoons extra-virgin olive oil
2 tablespoon Hellmann's Mayo
2 tablespoon Sour Cream
1 Tbsp. prepared horseradish (optional)
Fresh cracked pepper and Salt to taste

Process. Will keep in refrigerator up 5 days.

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