As Demonstrated at the Sonoma County Harvest Fair
Spaghetti Squash Fritters With Basil Aioli and Tomato Coulis by Lisa Hemenway
Fresh Basil Aioli
- 2 egg yolks
- 1 tbls. Dijon mustard
- 1 clove garlic minced
- 1 tsp salt
- 1 tbls. Lemon juice
- ˝ cup fresh basil leaves chopped fine
- 2 cups good quality olive oil
Blend yolks in food processor with mustard, garlic, salt and lemon juice. Add
olive oil slowly until you have the thickness you desire. Add basil and continue
to blend. (If you have pesto add 1 tbls for color.)
Store in refrigerator until ready to dollop on top of your fritters.
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