How heavenly a sandwich becomes when each slice of bread is laden with a generous shmear of this fresh, vibrant aioli.

I found this recipe on The Kitchn, where it was adapted from Orangette. I followed The Kitchn recipe, so I won’t be sharing it in this post—just a little step by step.

But really, this is so easy—so worth the minimal effort to add an extra layer of flavor that will go well with any sandwich. Do you want to know another way Molly at Orangette uses it? She adds it to deviled eggs. Ah! Imagine crostini with a layer of this topped with egg salad. Yes, I do believe I shall.

We followed suit with The Kitchn and added this to a BALT. Or a BLAT. Or a BLT with Avocado.

There aren’t many finer things in this life than the simplicity of a BLT + A. And then add this mayo? Really, over the top.

Perfection.

Go forth and make this tonight. Here’s the recipe one more time: California BLT with Avocado and Basil Mayonnaise.