- 2 garlic cloves , crushed
- 2 egg yolks
- 300 ml Filippo Berio Classico Olive Oil
- 1 tsp Filippo Berio Truffle Pesto
- Put the garlic, egg yolks and into a food processor or blender. Blitz into a paste and very slowly dribble in the Filippio Berio Classico Olive Oil to make a thick mayonnaise style sauce.
- When it has thickened add the truffle pesto or mustard, and lemon juice, then season to taste.
- The aioli will keep covered in the fridge for up to 2 days.