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Green Goddess Aioli


Green Goddess Aioli with chopped radishes, cucumber, and crackers


This is a spin off my family's favorite aioli recipe. It's great for entertaining a large crowd served with some crudité and crackers, or to have on hand for the week to dip veggies, grilled chicken or shrimp, or thin it out a bit with water and turn it into a salad dressing!


Prep:

-Since the food processor does most of the chopping there's really no need to prep here. You could give everything a rough chop but overall this recipes takes about 5-7 minutes total


Tips:

-If it's past garlic scape season or you can't find them, sub with 1-2 cloves of garlic- 2 if they are small cloves

-You can use parsley or cilantro either in addition or replacement of the chives

-The jalapeno doesn't make this spicy in my opinion, but if you wanted to make it more spicy I would include the whole thing and add some cayenne. You could also use a serrano just be careful as those are typically much spicier than a jalapeno

-This is also great to use up any extra greens you have. I had some bok choy stems/leaves so I threw those in there. You could also add the tops of carrots, basil, or scallions

Leftovers:

-Serve leftovers in an airtight container- they will keep for 3-5 days in the fridge



 

The recipe:

Green Goddess Aioli


Prep time: 5 minutes

"Cook" time: 1-2 minutes


Serves: 4-6


For the Aioli

2 cups mayo

1/2 jalapeno

1/2 tablespoon lime juice

1 teaspoon paprika or cayenne if you like it a bit spicy

1 garlic scape

1 bunch of chives

Salt and pepper to taste (probably about 1-2 teaspoons for both)

Instructions:

  1. Lightly chop all your veggies and add to a food processor

  2. Add in your mayo, lime juice, and spices

  3. Pulse until very well combined, about 1-2 minutes

  4. Serve and enjoy!


 

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