#basil aioli

Pesto Aioli

(3 Ways)

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Basil Aioli

1 cup vegan mayo 1 cup roasted pumpkin seeds 1 packed cup of fresh basil the juice and zest of one lemon 4 cloves garlic, peeled and minced  1/2 tsp sea salt 1/4 tsp black pepper

Cilantro Aioli

1 cup vegan mayo 1 cup roasted pumpkin seeds 1 packed cup of fresh cilantro the juice and zest of two limes 4 cloves garlic, peeled and minced  1/2 tsp sea salt 1/4 tsp black pepper

Parsley Aioli

1 cup vegan mayo 1 cup tahini 1 packed cup of fresh parsley the juice and zest of one lemon 4 cloves garlic, peeled and minced  1/2 tsp sea salt 1/4 tsp black pepper

Place all of the ingredients into a high-speed blender. Blend until smooth.

Arancini stuffed with Mozzarella and Pancetta with Basil Aioli

Arancini stuffed with mozzarella and pancetta ©Kevin Ashton 2021 Arancini, also known as “Sicilian Oranges”, are a great way to use up leftover risotto but you can also make them from scratch. Arancini originated in Sicily in the 10th century, so they have been around for a long time. In the cities of Palermo, Syracuse, and Trapani in Sicily, arancini are a traditional food for the feast of Santa…