Basil Mayonnaise 2.500
Aug 3, 2009

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
Ingredients
  • 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

Directions

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.

Rate it

Recipe Source

From Cynthia A. Brown, assistant director at Green Spring Gardens in Alexandria.

Tested by Jane Touzalin.

Email questions to the Food Section.

Email questions to the Food Section at food@washpost.com.