Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 2 egg yolks
- 3 cloves garlic
- 250 ml olive oil
- 2 tablespoon white wine vinegar
- 200 g parmesan, freshly rated
- 1 bunch herbs, e.g. basil and parsley
- salt and pepper
- 500 g pasta
- 500 g cherry tomato (s)
Print Recipe
Pin Recipe Instructions
- Briefly mix the garlic with the vinegar and egg yolks at room temperature with the hand blender. Then gradually add the olive oil, which is at room temperature, and beat into a mayonnaise with the hand blender - if the oil is added too quickly, the mixture will curdle. Add the parmesan and the finely chopped herbs, stir well and season with salt and pepper. Let it steep for about 1 hour.
- Boil the pasta and sauté the cherry tomatoes briefly in a little olive oil. Serve everything together.
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below