To say my family is obsessed with this condiment is an understatement. Even my folks love it, and they are quite linear with their food choices.
For someone with a soy allergy and other food sensitivities, pesto and mayonnaise can be a challenge to purchase on the shelf of a grocery store. However, making mayo and pesto at home doesn’t have to be a daunting task.
My version of pesto is different. No cheese. No nuts. Which I can have neither of but this version is delicious and has full on flavor. My mayo recipe is simple, fast, and tangy. Blend them, and well, it’s become a staple in our house.
At times I use my pestle and mortar to make the pesto but this recipe we are doing it the less arm workout way.
Ingredients for the mayo:
1 cup light tasting olive oil or garlic infused olive oil
1 free range egg
1 tsp spicy brown mustard
1 tbsp lemon juice
1 to 1 1/2 tsp all-seasons salt (Simply Organic can be found at Publix and Amazon) or you can use pink salt and ground peppercorns.
*seasonings are personal. Start with 1 and add after you blend if you so desire. Adding is easier than taking away*
In a blender add 1/4 of the oil, egg yolk, mustard, lemon juice, and seasonings. Keep blender on low. If it’s too fast, the whole thing will break once you start to add the rest of the oil. Blend until it begins to thicken. Don’t shut off the blender. Open the circular part of the lid at the top of the blender and slowly pour in the rest of the oil.
Once blended in shut off the blender and stir. This is the time to add more seasonings. Keep in mind the taste will increase over a resting period in the refrigerator. I usually wait 12 to 24 hours before use.
Ingredients for the pesto:
Two cloves of garlic, minced
1/4 to 1/3 cup extra light olive oil (you can use a bit less if using it immediately in the mayo)
A few mint leaves
1 sage leaf
1/4 of a lemon
Dash of pink salt and crushed peppercorns
Teaspoon of Primal Palate Amore seasoning or any Italian seasoning
In the food chopper, I have the KitchenAid 3.5-Cup Food Chopper, fill to top with basil leaves and a few mint leaves. Add garlic and seasonings. Blend. After I dry mix, I use a spoon and scrape the mixture back into the middle. I found this method blends better especially if some of the basil and mint leaves don't thoroughly chop up.
Add the olive oil and lemon (watch out for the seeds). Chop again.
Please taste. I can't emphasize enough to taste as you cook. Everyone's palates differ. Some prefer garlic. Others salt.
I tend to go lighter with the seasonings because you can always add, but you can't take away.
When ready mix the two together in a bowl. Here is where it is up to how much of each you desire. If you want it for just a sandwich or wrap mix together a small batch, that way the both remain separate and can be used for other dishes.
This recipe is an allergy friendly recipe. One you can involve the kids, especially when you can use your own homegrown herbs. As a veteran homeschool mama, this is a great lesson as well and teaches them how to make food on their own.
Products used in this recipe: