Basil Pecorino Aioli

• 2 large egg yolks, room temperature • 2 tbsp lemon juice and zest • ½ c pecorino cheese, freshly grated • 1 tbsp Dijon mustard • ¾ c fresh basil leaves • 1 clove garlic, minced • 1 ½ c avocado oil or pure olive oil

In a food processor, combine yolks, lemon juice and zest, pecorino cheese, Dijon, basil and garlic. Process on high for 30 seconds.

With the food processor running, in a very slow drizzle, add the oil until the aioli thickens nicely.

Taste and add salt and pepper. Serve with Peppercorn Roasted Colossal Grilling Shrimp.

Recipe developed by Chef Anna Rossi