make my own mayonnaise and pesto

Upon returning to the States, I planted some basil in my garden. Today I decided there was enough to harvest to make 4 servings of pesto, and I did it! It was fantastic, really fresh and really easy to make. I highly recommend it!

In the US, that is. It mostly sucks, but not for my basil-making adventures. I actually already bought some pine nuts and planted some basil, so I’m just waiting to harvest it! Yay!

Pine nuts have been found by a friend of mine in the Vega Central in Santiago. I live about 700 miles from Santiago, but I’m going to try to get someone to get me some next time they go. I just refuse to make pesto with walnuts. Yes, I know it’s still good, but it’s not the same nor is it really authentic pesto, and the first time I make pesto I want to do it right.

so yesterday a lovely chilean woman took me into her kitchen and showed me her quick and easy method for making homemade mayo. SO much easier than the internet recipes would have you believe. two egg yolks (yolks only), oil, a little lemon juice, and a touch of salt. no vinegar. it’s soooo rich. the trick is having a rhythm in your beating hand and constantly beating the eggs while constantly adding oil. she was very practiced, but still, it’s a pretty quick and easy process. she gave me the finished product, so as soon as i run out of this stuff, i’m making my own.
and i might never purchase mayo again.

the thing about pesto is that to make good, traditional pesto, you really need pine nuts.
the thing about living in chile is that pine nuts are nowhere to be found.
sigh.

so i found a recipe with a detailed method about how to make mayo, and since it uses the yolks, i think it’s the egg mayo i’ve been craving. (here is the website for those interested: http://www.justhungry.com/2006/02/basics_mayonnai.html). i just have to borrow a dropper from the science lab at my school and i’ll be all set. i can’t wait!

i live in chile now, and down here they eat this delicious yellow egg mayo. it’s fantastic, but i can’t seem to find a recipe for it online or a friend who makes his own. can you help?