Using a flavored aioli is such a great way to add dimension to sandwiches.  It can also be drizzled over flatbreads or used as a dipping sauce for veggies, fries, or chips.  This particular aioli is particularly good on a BLT in place of plain old mayonnaise, but that’s just my opinion.

2 heads Roasted Garlic

1 cup good quality mayonnaise, such as Helman’s or Duke’s

1 cup loosely packed fresh basil leaves, roughly chopped

1/4 cup freshly squeezed lemon juice

2 Tbsp freshly grated Parmesan cheese

1 tsp Dijon mustard

Pinch of Cayenne pepper

Splash of Worcestershire sauce

1/2 tsp kosher salt, or to taste

1/4 tsp freshly ground black pepper, or to taste

Combine the first 8 ingredients in the bowl of a food processor.  Pulse in bursts 10 times, or until the ingredients are thoroughly combined.  Taste and adjust seasoning to your liking.  Chill in the refrigerator for at least an hour before serving to allow the flavors to marry.  The aioli can be stored in the refrigerator for up to a week.

Makes about 1 1/2 cups