Thursday, December 13, 2018

Scallion & Cilantro Creamy Aioli

by HomeRearedChef (writer), San Jose, November 18, 2012

A seafood salad enhanced with creamy and slightly picante aioli.

This herby aioli is very creamy and very rich, with just a touch of picante, spice. It is extremely versatile, so it can be used in so many ways. Let your imagination lead your taste-buds!

Drizzle this addicting and must try aioli over seafood, add to a meat sandwich, use as a topping for baked potato, to liven up a simple green salad, or tossed with pasta. This dressing can even be also be used as a dip with vegetables or even chips. Use to your heart’s desire and enjoy!

Come; take a comfortable seat at our cozy table. Dinner is served!

This recipe makes a little over 2 cups.

Steps 1:

1/2 cup lightly toasted pine nuts, cooled to the touch

1/4 cup [measured] coarsely chopped fresh dill

1-2 serrano chiles, seeded, coarsely chopped (more or less to personal taste)

2 large garlic cloves, peeled, finely chopped

1/2 bunch (4 bulbs) green onion/scallions, white and green parts, cleaned and coarsely chopped

1/2 bunch fresh cilantro, well rinsed, paper-towel dried, and coarsely chopped

1 tablespoon capers, drained

Juice of 2 lemons or limes

1/4 teaspoon kosher or sea salt

1 tablespoon honey mustard

1/4 cup extra-virgin olive oil

1 cup mayonnaise

1/2 cup sour cream

  • Into a food processor place the first 9 ingredients (save the mustard, olive oil, mayonnaise and sour cream) and process until smooth.
  • Add the last 4 ingredients and process until well blended and thick.
  • Transfer to a glass or non-reactive bowl and chill at least 1 hour to take flavor.

This dressing will keep in your fridge for a good 2 weeks.

Cook with heart; eat with gusto. Buen Provecho!

About the Writer

HomeRearedChef is a writer for BrooWaha. For more information, visit the writer's website.
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4 comments on Scallion & Cilantro Creamy Aioli

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By melanie jean juneau on November 18, 2012 at 08:38 pm

yes-more cilantro

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By souschef on November 18, 2012 at 11:30 pm

Oh Yum!

That sounds like a great combination!

I bet that would be a great dressing for a shrimp taco!

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By HomeRearedChef on November 19, 2012 at 12:01 am

Melanie, I LOVE cilantro. And it is wonderfully delicious on simple green salads!

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By HomeRearedChef on November 19, 2012 at 12:02 am

As a matter of fact, Souschef, I will soon be posting my recipe for shrimp tacos I made not long ago. I had a couple of new friends over, and it was a hit!!

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