Creamy Basil + Shallot Sauce (Small Batch)

Steps

1. 1Create the Creamy Basil Base. In a blender or mini food processor, combine 1/2 cup packed Fresh Basil Leaves, 1/3 cup roughly chopped Shallot, 1/4 cup Mayonnaise, and 1 clove Garlic (smashed). Secure the lid and pulse to combine the ingredients together for about a minute, or until pretty well blended.
2. 2Add More Flavor. Scrape down the sides of the blender/food processor if necessary. Add 2 tbsp. finely grated Parmesan Cheese, 1 tbsp. Extra Virgin Olive Oil, 1 tbsp. Fresh Lemon Juice, and a little pinch of Salt. Secure the lid again, and blend for another minute or two until everything is really well combined. (I kept mine a little chunky, but if you’re using a great blender, you can make this sauce pretty smooth!)
3. 3Final Touches. Taste and add more lemon juice, parmesan, salt, or whatever else you’re feeling! Cover and chill the sauce for about 15-30 minutes if you have time, but if not, it’s so good right away!