Roasted Garlic and Basil Aioli

Aioli is a French condiment that uses mayonnaise usually mixed with garlic and eggs. My version obviously doesn't have eggs, but I've added a little lemon juice to it. I like this drizzled over roasted potatoes or grilled asparagus, but it's good with all kinds of vegetables.

Baked potato rounds with Roasted Garlic and Basil Aioli

1 c. vegannaise
Juice of 1 lemon
1/2 a head of Roasted Garlic (4-5 large cloves)
1/2 tsp. sea salt
Dash of black pepper
1 1/2 tsp. extra virgin olive oil
3 Tbsp. fresh basil, roughly chopped

1) Put everything but the basil into a blender or food processor (blender works better) and blend until smooth.

2) Add the basil and pulse a few times to incorporate the basil, but stop before the aioli turns green.  Transfer to a container. This can be kept in the fridge for about 4-5 days.

This makes about 1 cup of aioli.

NOTE: To make baked potato rounds, slice a russet potato into 1/2" thick rounds and toss in a large bowl with a little olive oil, sea salt, black pepper and any desired spices. Place them on a baking tray lined with parchment paper and bake at 375 degrees for 30 minutes.