Parsley & Spinach Aioli – Chasing Crusoe.

Parsley and spinach are garden staples. They are versatile as they can be used raw in salads as well as in many different dishes.

They are also low maintenance & easy to grow – pop them in a garden or pot and get ready for harvesting – it’s that simple! Winter is a great time of year to pop both of these in the garden.

Parsley and spinach make great additions to delicious homemade aioli…


1 egg

2 egg yolks

2 cloves of garlic

1/3 cup extra virgin olive oil

2/3 cup canola oil

1/2t salt

1/4t pepper

Juice of 1 lime



Combine room temperature egg yolks & garlic in a food processor and blend till mixed.

With the food processor on, very slowly begin to drizzle the olive oil to the mixture. (Very slowly as in…a few drops at a time).

The mixture should begin to thicken, then increase the addition of oil to more of a very slow trickle.

Continue to add all of the oil slowly.

By now you should have a lovely thick aioli.

Add parsley and spinach and blend.

Add salt, pepper and the lime juice and blend.

Enjoy fresh as a condiment on many dishes, especially fish.


(Note: The risk of Salmonella poisoning from eating raw eggs in New Zealand is very low, but is still a potential risk. Caution should be given especially to children, the elderly, the immune compromised and pregnant women are advised to not eat raw eggs. The Egg Farmers Federation of NZ has some helpful information here and always seek professional advice for your given situation.)


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