Basil is the go-to herb in the kitchen garden at Green Spring Gardens. It grows there in several varieties with different flavors, colors and leaf shapes: Mexican Spice, Siam Queen, Sweet Dani Lemon, Magical Michael, Purple Ruffles, Red Rubin and, of course, Genovese.
This recipe goes great on a grilled chicken sandwich, or in a tomato-cucumber salad or potato salad.
Make Ahead: The mayonnaise can be refrigerated in an airtight container for up to 1 week.
Servings: 2.5 cups
- Leaves from 1 medium bunch basil (1 cup loosely packed)
- Leaves from 1 medium bunch cilantro (1 cup loosely packed)
- Juice of 1 lime (2 1/2 tablespoons)
- 1 teaspoon chili powder
- 1 1/2 cups reduced fat olive-oil mayonnaise, such as Hellmann's brand
- 1/4 teaspoon salt
Combine the basil, cilantro, lime juice, chili powder, mayonnaise and salt in the bowl of a food processor. Process until the herbs are finely minced and incorporated into the mayonnaise, giving it a greenish cast.
Transfer to a container with a tight-fitting lid. Refrigerate for up to 1 week.
From Cynthia A. Brown, assistant director at Green Spring Gardens in Alexandria.
Tested by Jane Touzalin.
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