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Pesto Aioli

4 tablespoons fresh basil
1 tablespoon garlic, minced
3 egg yolks
1 tablespoon lemon juice
1 cup virgin olive oil
2 tablespoons Parmesan cheese
Salt and pepper to taste

In a blender, pulse basil, garlic, lemon juice and egg yolks.

With blender on low speed, add oil slowly, until mixture is thick. Add and pulse in Parmesan cheese, salt and pepper. Refrigerate for 1 hour. Serve with Chicken Foccacia.

Note: If diners are in the high-risk groups -- the very young, very old or people with weakened immune systems -- the cook should use the yolks of pasteurized eggs.

Chef Martina Hilldorfer

Thursday, April 18, 2002

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