Pesto Aioli

Chef: Wyatt Brege

Yield: 6 Quarts

Ingredients:

  • 1 bn Basil leaves (approx. 1 quart unpacked or cut)
  • 1/2 Cup Garlic Clove
  • 1 Cup Extra Virgin Olive Oil
  • 1 ea Lemon (juice + zest)
  • 1 Handful Baby Spinach
  • 1 Cup Water
  • 1 Gallon Mayonnaise

Directions:

  1. In the blender, puree all ingredients into a pesto minus mayonnaise until smooth

  2. Whisk the pesto with the mayonnaise in a large mixing bowl until thoroughly combined