dressings

Pesto Mayo

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*

Directions

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:

Fresh basil

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

Directions

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:

Paleo Cucumber Dill Ranch Dressing - Tzatziki Inspired

I stand with the refrigerator door open. What to make? Not in the mood for chicken or fish. I want something light. Salad? Yes but I don't want a vinegarette. I made mayo the following day, my eyes move to the fresh dill, lemon, and cucumber. 
Tzatziki inspired. 
In my pantry, I have organic lite coconut milk. A staple for our family. 
I've made this ranch before but not with cucumbers.  

Oh. My. Goodness. 

I could live off this dressing. Dip jicama fries in it. Or turmeric chicken nuggets in the air fryer.

The added cucumber reminded me of my favorite gyro place in North Carolina. Perhaps, my next recipe. Hmmmmmm.

Let's get to the deliciousness.  

Ingredients

For the mayo

1 cup of light tasting olive oil

One free range egg

1/2 teaspoon of dijon mustard

1/2 of a lemon

CampMIX or Simply Organic All-Seasons Salt (I use both) or any seasonings of your choice. 

For the dressing

1/3 cup of the paleo mayo

1/4 cup full-fat canned coconut milk (I use Thai Kitchen)

1/2 lemon

2 tablespoons of fresh dill

1 clove of garlic

1/2 medium peeled cucumber

Instructions

Make the mayo: In a blender add 1/4 of the olive oil, egg, mustard, squeeze in lemon (watch out for those seeds), and seasonings. Blend on low. Once blended open the central part of the blender and slowly pour in remaining olive oil. It will start to thicken. Stop the blender. Give it a little stir. Taste and decide if you want to add more lemon or seasonings. Put the mayo in a container, cover and put in the refrigerator.  

Make the dressing: In a food processor, I use the KitchenAid Mini Food Processor, add mayo, coconut milk, lemon, dill, garlic, cucumber, and seasonings. Pulse a few times until the cucumber is chopped into tiny bits. Taste. Add any additional seasonings. If you want a thicker dressing, add a bit more mayo.

I like mine thinner. Reminds me of the homemade ranch I had as a child. 

My husband added a homemade pita triangle and turmeric chicken to his salad. Can't forget the sliced black olives. Another family staple.

This dressing is soy, gluten, and dairy-free. Vegetarian-friendly. Versatile. Simple and delicious.

Products used in this recipe.