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3 egg yolks (or use equivalent egg substitute - see note)
1 cup extra virgin olive oil
salt and pepper
juice of 1/2 lemon
1 1/2 tablespoons fresh basil -- finely chopped
3 tablespoons fresh parsley -- finely chopped
3 tablespoons pistachio nuts -- ground
Whisk egg yolks in a bowl. Continue to whisk and pour in oil in a very slow trickle, until it has all been absorbed. Still whisking, add salt, pepper and lemon juice to taste. Stir through basil, parsley and nuts to give a smooth very thick sauce. If the mayonnaise appears to be curdling, continue its preparation to the finish. Beat another egg yolk in a clean bowl and gradually whisk in the curdled sauce. The mayonnaise will keep, covered and chilled, for up to 24 hours.
This is delicious served over hot fresh herb fettuccine or with cold shellfish and sugar snap peas in a pasta salad. It is less successful if made with a food processor of blender.
Recipe from "The New Pasta Cookbook"
Note: Raw eggs can contain salmonella (about 1 in 20,000 eggs might be contaminated), but there are egg white products on the market which can be used safely. People in high-risk groups are the elderly, small children, pregnant women and those with compromised immune systems.
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