Spring Herb Aioli
Use this aioli in the recipe for Creamy, Roasted New Potato Salad with Green Beans, Walnuts and Smoked Salmon.
In a small bowl combine herbs, garlic, lemon juice and olive oil, stirring well to crush herbs into oil. Season lightly with salt and pepper. Pour this slurry into mayonnaise and mix well. Keep chilled until ready to use.
Use a blend ofo basil, tarragon, sage, parsley, thyme and rosemary, or choose just the ones you love the most or the one you happen to have on hand.
Recipe by, PCC Chef
ABOUT OUR CHEF: Lynne Vea
Lynne Vea is a graduate of the Executive Chef Program at Le Cordon Bleu, Paris and has been cooking with PCC Natural Markets since 2001. Featured on King-5’s "Gardening with Ciscoe," she demonstrates easy and delicious recipes using seasonal ingredients.
Lynne is an admired PCC Cooks instructor, teaching a variety of popular PCC Cooks classes throughout the year.
She loves to collect old cookbooks, hunt for wild berries, and cook seven-course dinners where the guests are encouraged to dance and cavort between courses.
Find more recipes from Lynne.