Creamy Sun-Dried Tomato and Basil Mayo

• 1 cup mayonnaise
• 1/4 cup sun-dried tomatoes (not oil-packed)
• 1/4 cup fresh basil leaves
• 1 clove garlic
• 1 tablespoon lemon juice
• Salt to taste

Steps

1. 1 Add sun-dried tomatoes to a food processor or blender.
2. 2 Pulse until finely chopped.
3. 3 Add basil leaves and garlic, and pulse until combined.
4. 4 Incorporate mayonnaise and lemon juice, blending until smooth.
5. 5 Taste and add salt as needed.
6. 6 Transfer to a jar or airtight container.

Equipment

• Food processor or blender
• Airtight container

Variations

• Add a pinch of red pepper flakes for a spicy kick.
• Stir in a tablespoon of capers for an extra briny flavor.

Substitutions

• If fresh basil isn't available, use 1 tablespoon of dried basil.

Pairings

• Pairs wonderfully with grilled chicken or fish.
• Great alongside a charcuterie board.

Nutrition

Tips

• For a smoother texture, soak sun-dried tomatoes in warm water for 10 minutes before blending.
• This mayo keeps well in the fridge for up to a week.

Storage

Keep refrigerated in an airtight container for up to one week.

Freezing: Not recommended for freezing due to potential texture changes upon thawing.

Serving Suggestions

• Spread on sandwiches or wraps.
• Serve as a dip for fresh veggies.

FAQ