Basil Aioli

This is from a magazine. A tasty dip for vegetables

• Ready In: 10 mins
• Yields: 2 cups

Ingredients

• 2⁄3 cup  lightly packed fresh basil leaf
• 1⁄3 cup extra virgin olive oil
• 1  garlic clove, minced
• 1  tablespoon lemon juice
• 1  dash  hot pepper sauce
• 1 1⁄2 cups mayonnaise

Directions

1. In a food processor pulse together basil, olive oil, garlic, lemon juice and hot pepper sauce until smooth.
2. Pulse in mayonnaise.
3. Put in refrigerator up to 24 hours.
4. Choose your vegetables, cut into strips.
5. Blanch in boiling water for 1 minute.
6. Drain and chill in ice water.
7. I used carrots, peppers and green beans.
8. I added radishes, tomatoes and cucumbers to the platter after.
9. Time does not include the chilling time.