Florida food

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:

Basil Me Happy

This brilliant herb blend of basil, thyme, mint, and sage brings everyday dishes to life.

Pasta.

Zoodles.

Spaghetti squash

Scrambled eggs.

Salmon.

It’s reminiscent to pesto. I added it to my scrambled eggs the other morning and fell in love.

Ingredients

Fresh basil

Fresh sage

Fresh thyme

Fresh mint

Clove of garlic

Himalayan pink salt

Black and white pepper

1 tablespoon Primal Palate - Amore seasoning (any Italian seasoning)

Instructions

In a small food chopper (I use KitchenAid 3.5 Cup Food Chopper) fill to the top basil leaves, a few thyme leaves, one sage leaf, couple of mint leaves, garlic, and seasonings. Chop. Taste. In my previous recipes, I always stress to taste as you go. This herb mix is a favorite with my boys. When I use it with noodles or veggies, I add light tasting olive oil. I add more of the Amore seasoning to the noodles or vegetables. The mix goes perfectly with scrambled eggs and toast. It saves great in the fridge.

Easy. Aromatic. Soy-Free.

Products used in this recipe

Simple Chimichurri

Garlic. Cilantro. Red pepper. Be still my culinary heart. A little Instagram photo love below.

It’s a versatile sauce — meat, fish, or vegetables.

Ingredients

1/2 cup light tasting olive oil (garlic infused olive oil is an option)

2 cloves of garlic

1/4 red pepper

Fresh parsley

Fresh cilantro

Lemon juice (preferably fresh)

Salt & pepper

Directions

Chop 1 cup of cilantro and 1 cup of parsley. I use herb scissors to pre-cut before putting them in my food chopper.

Add garlic, red pepper, and seasonings. I go by taste with the salt and pepper. Palates are different.

Chop.

Pour in the olive oil and lemon juice. I squeeze 1/2 a lemon in.

Chop.

Taste.

Add more salt and pepper if need be.

Products used in this recipe