Use the pesto aioli in this recipe from the Little Pine cookbook to jazz up sandwiches, vegetable spreads, and burgers. Make extra of the herb-roasted mushrooms for sprinkling over salads or layering in sandwiches. What you need: For the pesto aioli: 1⁄4 cup walnut pieces 2 garlic cloves, peeled 1⁄2 teaspoon salt 2 tablespoons lemon juice 3 tablespoons water 6 tablespoons olive oil 2 cups packed fresh basil, large stems removed 1 cup vegan mayonnaise For the crostini: 1⁄4 day-old baguette, cut on an angle into 14 1⁄4-inch-thick slices 1⁄4 cup olive oil 1 teaspoon granulated garlic 1⁄4 teaspoon salt For the maitakes: 1 (8-ounce) container maitake mushrooms 3 tablespoons olive oil 1 teaspoon finely chopped fresh rosemary 1 teaspoon finely chopped fresh thyme 1⁄4 teaspoon salt 11⁄2 cups pesto aioli, for serving 10 leaves fresh basil, thinly sliced, for garnish What you do: For the pesto aioli, into a food processor , combine walnuts, garlic, salt, lemon juice, and water.
Process until mixture is smooth. With motor running, slowly pour in olive oil in a steady stream, then slowly add basil and process just until smooth. Into a small bowl, transfer pesto and add mayonnaise.
Stir until fully incorporated. Store in refrigerator. For the crostini, preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Brush both sides of each slice of bread with oil and sprinkle both sides with granulated garlic and salt. Place on prepared baking sheet and bake for abo.
