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Author Notes: I've been really into lemon-basil aioli after having it at a local restaurant that uses it on several of their sandwiches. I started adding it to avocado toast in place of my usual butter or olive oil, and the tanginess and herbal freshness really pop against the silky avocado. —fiveandspice
For the avocado toast:
- 1 thick piece of sourdough bread, toasted
- Lemon-basil aioli (below)
- 1/2 avocado, sliced
- Sea salt
- Spread your toast with aioli to taste, then top with slices of avocado and a sprinkling of sea salt. That's it!
For the lemon-basil aioli:
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 large egg yolk
- 1 small garlic clove, crushed to a paste
- 1/2 to 3/4 cups (approximately) of a neutral flavored oil
- 3 to 4 large fresh basil leaves, finely chopped
- Salt and pepper
- Whisk together the lemon juice, zest, egg yolk, and garlic. Whisk in the oil very slowly -- starting one drop at a time and working up to a thin, steady stream as the mixture starts to thicken and emulsify. You can also whip everything together in a blender or food processor, but aioli made by hand has a better texture (and makes you feel more like a superstar). When enough oil is incorporated to reach your desired thickness you can stop adding it, and fold in the basil and salt and pepper to taste. Refrigerate for at least an hour before using to allow the flavors to settle and develop. (You can also just stir the lemon juice, zest, garlic, and basil into about 2/3 cup of store bought mayo and it'll still be really good.)
- This recipe is a Community Pick!