BANANA OIL MAYONNAISE RECIPE

Banana Oil Mayonnaise

Ingredients

  • 1 cup banana oil
  • 1 large egg (allow to come to room temperature)
  • 1 teaspoon yellow mustard – Do Not Forget This! It somehow makes the mayo set better!
  • 1 teaspoon dried herbs (optional. this is where you could add cilantro or dill or what have you)
  • Himalayan sea salt (a few twists or to taste)

Instructions

Put all ingredients in a wide mouth jar. Using the immersion blender, run it until the mixture emulsifies and looks like mayo. How easy is that!?

I have made mayonnaise using a regular blender and yes, you can do that. You have to first blend the egg and other ingredients and then slowly drizzle in the oil.

The immersion (or stick) blender is just my tool of choice for this job! I like the Cuisinart because it comes with a perfect jar that fits the blender and has measurements up the side. It also works beautifully!

I hope now that you have seen how easy it is to make your own mayonnaise that you will give this a try!

MINT AND BASIL PESTO WITH BANANA OIL RECIPE

Mint and basil pesto with banana oil

Ingredients

  • 1 box of pasta (spaghetti or linguine is a good choice)
  • 1/4 cup raw almonds
  • 1 large bunch of fresh basil (approximately .4 oz)
  • 7 branches of fresh mint (about 30-40 leaves)
  • 1/4 cup Bananoil banana oil
  • 1/2 cup extra virgin olive oil (plus 1/8 of a cup more if the pesto is too dry salt and pepper
  • 1/4 cup grated parmesan cheese
  • 1/4 cup pasta water (reserve some of the cooking water from the pot the pasta was cooked in)

Instructions

Fill a large pot or 12 qt. pasta cooker with water. Salt the water so that it tastes faintly of the sea. Bring the water to a boil.

Heat your oven to 420 F. When the oven is at temp, put the almonds onto a cookie sheet or sheet pan. Roast in the oven until you start to smell them smelling good, like toast (about 7-10 minutes). Let the almonds cool.

Meanwhile, remove all the basil leaves from the stems. Remove all the mint leaves from the stems.

Depending on the size of the bowl of your mortar, add a handful of the herbs at a time so you can hand crush the leaves into a dark green paste. Muddle in with a mortar and pestle. Repeat, making sure to remove the green pulp from the mortar and put it into a medium to large-sized bowl (this will be the bowl you will be adding your pasta to). When you get to your final batch of herbs, add a clove of peeled garlic to the mortar. Crush the garlic with the pestle and muddle into your herbs. Spoon the mixture into your bowl with the rest of your crushed herbs. Mix with a wooden spoon.

Chop the cooled almonds into a rough chop. Add the almonds and a pinch of salt and pepper to the mixture. Add 1/2 a cup EVO, 1/4 cup Bella Vado Avocado Oil, and the parmesan cheese. Mix again. If the consistency of the mixture is looking a little dry to you, add the final 1/8 of EVO to the mixture. Taste. Add more S&P if necessary.

Drop the pasta into the water. Follow the directions on the box. When the pasta is ready (typically 7-10 minutes for a spaghetti or linguine), remove the pasta from the water, being sure to reserve 1/4 a cup of pasta water.

Add the pasta directly to the bowl with the pesto mixture. Carefully toss with two wooden spoons. Add a splash of the pasta water to make the mixing process easier and  the pesto a bit more “saucy”.  Serve immediately. Top with additional grated cheese, if you so desire.