Allioli Verde

Serve with our Squid Ink Pasta with Allioli Verde.

  • Yield: Makes about 1 cup
Allioli Verde

Source: Martha Stewart Living, July 2007


  • 1 small garlic clove, crushed
  • 1/2 teaspoon coarse salt
  • 1 large egg, room temperature
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 3/4 cup extra-virgin olive oil
  • 1/4 cup vegetable oil
  • 1 teaspoon fresh lemon juice


  1. Process garlic, salt, egg, parsley, and 1 tablespoon olive oil in a food processor until combined. With machine running, gradually add remaining olive oil and the canola oil, drop by drop at first and then in a slow, steady stream, until emulsified. Stir in lemon juice. Serve at room temperature; do not leave unrefrigerated longer than 1 hour. Allioli can be refrigerated, covered, for up to 2 days.

Cook's Notes

The egg in this recipe is not cooked. It should not be prepared for pregnant women, babies, young children, the elderly, or anyone whose health is compromised.


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