Italian Hotdogs with Basil Aioli
Serves 230 mins prep35 mins cook
We can't let the Summer season, and its weekends meant for grilling, go just yet. From garden-fresh basil to the crisp Chicago-style Giardiniera Relish and Gilbret's Caprese Chicken Sausages... one bite of our Italian Hotdogs with a Basil Aioli, and
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What you need
Instructions
FOR THE RELISH: Toss together all the diced vegetables in a large bowl. Mix 2 cups of water with 1/4 cup salt, stirring until the salt has dissolved. Pour the salt water over the vegetables. Cover and refrigerate for at least 3 hours to overnight. Drain any excess liquids from the bowl, then toss with the oregano, red pepper flakes, white vinegar, olive oil, salt, and black pepper. Transfer to an airtight container, and let marinate for at least 12 hours and up to 2 days. FOR THE BASIL AIOLI: Add the basil, garlic, yolks, lemon juice, and salt into a food processor. Pulse 2-3 times to combine. Turn processor on Loe speed, and slowly pour in olive oil. Continue to process until a creamy aioli forms, about 1-2 minutes, scraping sides as necessary. Transfer to an air tight container and store in the refrigerator until ready to use. Assemble hot dogs with the basil aioli and relish to your liking. Enjoy!View original recipe