This is a spin off my family's favorite aioli recipe. It's great for entertaining a large crowd served with some crudité and crackers, or to have on hand for the week to dip veggies, grilled chicken or shrimp, or thin it out a bit with water and turn it into a salad dressing!
Prep:
-Since the food processor does most of the chopping there's really no need to prep here. You could give everything a rough chop but overall this recipes takes about 5-7 minutes total
Tips:
-If it's past garlic scape season or you can't find them, sub with 1-2 cloves of garlic- 2 if they are small cloves
-You can use parsley or cilantro either in addition or replacement of the chives
-The jalapeno doesn't make this spicy in my opinion, but if you wanted to make it more spicy I would include the whole thing and add some cayenne. You could also use a serrano just be careful as those are typically much spicier than a jalapeno
-This is also great to use up any extra greens you have. I had some bok choy stems/leaves so I threw those in there. You could also add the tops of carrots, basil, or scallions
Leftovers:
-Serve leftovers in an airtight container- they will keep for 3-5 days in the fridge
The recipe:
Green Goddess Aioli
Prep time: 5 minutes
"Cook" time: 1-2 minutes
Serves: 4-6
For the Aioli
2 cups mayo
1/2 jalapeno
1/2 tablespoon lime juice
1 teaspoon paprika or cayenne if you like it a bit spicy
1 garlic scape
1 bunch of chives
Salt and pepper to taste (probably about 1-2 teaspoons for both)
Instructions:
Lightly chop all your veggies and add to a food processor
Add in your mayo, lime juice, and spices
Pulse until very well combined, about 1-2 minutes
Serve and enjoy!
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