It Ain’t Easy Being Green Herby Aioli and Fresh Veggies


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I’ve always had a fabulous relationship with food. In fact, I like to think that food giveth and I taketh… each and every single time. But about a year ago, once I paused to consider each and every morsel, I most definitely started the food adventure of my lifetime – eating delicious food that nourishes me and helped me lose close to 60 pounds, go figure.

When I ate everything and most anything without review or proper pause, I avoided spicy food. The heat from strong peppers or hot sauce or peppery dishes left me feeling ill, disturbing my sleep and digestion. But since I’ve rid myself of processed foods, dairy, most sugar, and only indulge in animal proteins a couple times a week, my palate has changed and I now crave all the pungent foods.

Hmm, I think the word “crave” sounds a little more passive than I intend. I seek out spicy foods, sniffing for them at every food boutique (including my own), lingering by fermented food makers a little too long (sorry for stalking you, Hosta Hill, at last year’s Eat Boutique Holiday Market), and dousing my dishes with funky hot sauce and sliced jalapeños like it’s no big deal because, now, it is.

Back while my taste preferences were changing, I envisioned a jalapeño aioli that would knock my socks off saddled up to every fried potato, green vegetable, and fish fry. I pictured the color, bright yellow with vivid flecks of green, and I tasted the emulsion, light, airy, and full of ridiculous heat. If I could see it and taste it, I could make it, right? [Insert sad face here.]

Sometimes a dream is just a little dream, and after several tries at getting the green spiciness just right, it never came together. I’m sure there’s some path to picante heaven, but I like to develop easy recipes that come together in a snap. And no matter what I did, the flavor was just blah, blah, blah – like I had stuck a finely diced green pepper (not a jalapeño) into creamy aioli. And I hate green peppers.

I do, however, love everything else that’s green, including fresh herbs like dill, cilantro, and parsley. When the spicy aioli didn’t come to life, I wiped my tears and decided to go all in on green. I chopped up my favorite spring green herbs, not too fine as I wanted to see tiny sprigs, and stirred them into the final aioli. Jarred up alongside a vat-like bowl of multicolor vegetables, my “It Ain’t Easy Being Green Herby Aioli and Fresh Veggies” rocked a weekend brunch, but I’ll cart it along to a friend’s house for just about anything–sliced jalapeños on the side, naturally.

I hope you get a moment to whiz this up soon. And, pretty please, share all jalapeños tips, friends. And, yes, that’s me in the photos!

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Before I go…

* I’m thrilled and shocked and honored to share that Food Gift Love has been short-listed for a Gourmand World Cookbook Award in the photography category. We’re the contender from the USA and I just can’t believe it. I’m so proud of this cookbook and the amazing team of Heidi Murphy and Catrine Kelty – congrats you two!

* There are so many other aiolis to love on the Internet. I played with and researched these varieties: my girl and health guru Sherrie’s Crispy Baked Sweet Potato Fries with Garlic Avocado Aioli; Jessica’s Mushroom Melts with Mustard Aioli; and, Laura’s Vegan Chickpea, Cauliflower Old Bay Veggie Burgers with Cashew Lemon Mayo.

* Book reviews on Amazon make such a big difference to potential shoppers. If you own or have cooked from Food Gift Love, would you mind leaving a review right HERE? I’d be soooo grateful. Merci!

It Ain't Easy Being Green Herby Aioli and Fresh Veggies

You choose the fresh herbs, though I always recommend a little dill. You can choose the fresh veggies too, though I’ve made some strong suggestions in the recipe.

Makes: 1.5 cups


  • 1 garlic clove, finely diced
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1 large egg
  • 2 large egg yolks
  • 3/4 cup plus 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh dill, finely diced
  • 1 tablespoon fresh cilantro, finely diced
  • 2 tablespoons fresh parsley, finely diced
  • 1 bunch radishes, cleaned and sliced in half lengthwise
  • 1 head of radicchio, leaves pulled apart
  • 1 cucumber, cleaned and sliced on the diagonoal
  • 1 bunch purple carrots, cleaned and sliced in half lengthwise
  • 1 pint cherry tomatoes, cleaned
  • 1/4 pound green beans, cleaned and blanched


  1. In the bowl of a food processor, add the garlic, lemon juice, salt, egg, and egg yolks. Whiz up (blend) for 20 seconds until nicely combined.
  2. With the food processor still whizzing, slowly drizzle in the oil in a thin, steady stream. You'll be tempted to toss it all in, but don't. Be patient and let it whiz until a thickened, creamy aioli develops. Pour the aioli into your serving dish or jar.
  3. Gently stir in the herbs. While you can eat this immediately, I like to return it to the fridge for a 20 to 30 minutes to get properly chilled.
  4. Place your aioli jar in the center of a large bowl. Arrange all the veggies around it. Enjoy or gift immediately.
Photo styled by Catrine Kelty and taken by Heidi Murphy/White Loft Studios.

Eat Boutique was an award-winning shop and story-driven recipe site created by Maggie Battista – an author, business guide and alignment seeker. After hosting retail markets for 25,000+ guests, Maggie now supports entrepreneurs as they create values-based businesses through We Are Magic StudioFollow Maggie Battista on Instagram.