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Basil Pesto Aioli w.
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INGREDIENTS
!Basil Pesto Aioli
2 C. Baby Spinach1 C. Fresh Basil2 T. Lemon Juice1 T. Nutritional Yeast1 Garlic Clove, Peeled1 T. Olive Oil1 T. Water1/2 tsp. Sea Salt1/4 tsp. Black Pepper1/2 C. Vegan Mayo!Salad5 C. Cooked Sweet Yellow or WhiteCorn Kernels (I used mostly frozencorn and some steamed)1 C. Spinach, Cut into ribbons1/3 C. Red Onion, Sliced into SliversSalt and Pepper to taste
DIRECTIONS
!Basil Pesto AioliPlace all ingredients except for the mayo into a food processor and puree until it becomes a paste. You may need to scrape down the sides to break everything down.Next, add the mayo and pulse until incorporated evenly.!SaladToss the corn, red onion, spinach and basil pesto aioli together in a medium-sized bowl. Add salt and pepper to taste (if you’d like more).Chill for 15-20 minutes before serving.
!Basil Pesto Aioli
2 C. Baby Spinach1 C. Fresh Basil2 T. Lemon Juice1 T. Nutritional Yeast1 Garlic Clove, Peeled1 T. Olive Oil1 T. Water1/2 tsp. Sea Salt1/4 tsp. Black Pepper1/2 C. Vegan Mayo!Salad5 C. Cooked Sweet Yellow or WhiteCorn Kernels (I used mostly frozencorn and some steamed)1 C. Spinach, Cut into ribbons1/3 C. Red Onion, Sliced into SliversSalt and Pepper to taste
DIRECTIONS
!Basil Pesto AioliPlace all ingredients except for the mayo into a food processor and puree until it becomes a paste. You may need to scrape down the sides to break everything down.Next, add the mayo and pulse until incorporated evenly.!SaladToss the corn, red onion, spinach and basil pesto aioli together in a medium-sized bowl. Add salt and pepper to taste (if you’d like more).Chill for 15-20 minutes before serving.
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Inlagt 2014-08-26 23:01:35
