- 4 cloves garlic, finely chopped
- 2 egg yolks
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 1 tsp (5 mL) salt
- ¼ tsp (2 mL) freshly ground black pepper
- ¾ cup (175 mL) extra virgin olive oil
- ½ cup (125 mL) chopped fresh basil leaves
- In a blender, combine garlic, egg yolks, lemon juice, salt and pepper. With the motor running, add oil in a thin stream until mixture is creamy and thick. Transfer to a small serving bowl and stir in basil. Cover and refrigerate for up to 6 hours.