Basil Garlic Aioli Recipe

Basil Garlic Aioli sauce made from scratch only takes a few minutes to make and the result is a flavorful dip or spread that packs a real raw garlic punch.

This basil garlic aioli recipes yields a pesto aioli sauce that is perfect on sandwiches and burgers, but it also pairs deliciously well with fries!

Why this recipe works:

Homemade Basil Garlic Aioli  is a great way to use the basil from the garden, or from the store if you aren’t the best gardener. This is a perfectly easy recipe to make and it is one of the most flavorful dip recipes I’ve ever enjoyed.

Whether you use it as a dip for your fries and tater tots or as a spread on a burger or a sandwich, you will love this garlic aioli recipe.

Ingredients:

• Oil: I actually use a combination of olive oil and vegetable oil (combined in the photo below)
• Salt: I use kosher but that’s a matter of preference
• Egg yolks
• Lemon juice: fresh squeezed is best
• Garlic: needs to be minced and fresh is best
• Basil: clean and dry

How to make homemade basil garlic aioli:

The trick is to emulsify all ingredients except the oil first. That means fully blend them until they are fully mixed and thick. 

Then, you will simply add the oil in a thin steady stream while the aioli is blending and it will thicken as the oil is added.

Recipe tips:

• You can make homemade aioli sauce in the food processor, blender or with an immersion blender. I’ve made it using all three methods and I much prefer the immersion blender.
• This sauce will be thinner than mayonnaise.
• Once fully mixed, taste and add additional salt if desired.

Leftover aioli. Now what?

How to enjoy this recipe:

• You can use garlic aioli as dressing for potato or tuna or chicken salad.
• Dip steamed artichoke leaves in aioli!
• Make potatoes aioli. It’s a potato salad with boiled potatoes, aioli, and fresh parsley… typical in Spain.
• Use basil aioli as a sauce on grilled fish or chicken, on grilled or steamed vegetables.
• If you want to get real fancy, you could make a traditional French aioli platter: Take a large tray/platter, and put a bowl of aioli in the center. Surround this with cooked & trimmed artichokes, poached cod, beef carpaccio, blanched snow peas and green beans, steamed new potatoes, cherry tomatoes, hard boiled eggs, sliced red bell pepper, sliced zucchini…really, whatever vegetables appeal to you. You can leave out the meat and fish entirely, or do shrimp instead. Sprinkle the whole platter with chopped parsley and capers, and enjoy!
• Basically, anything your average store bought mayo is used for can be replaced with flavorful homemade aioli.

• Chipotle Aioli
• Green Chile Aioli
• Roasted Red Pepper Aioli
• Remoulade
• Spicy Cilantro Lime Aioli
• Homemade Sesame Mayonnaise

Basil Pesto Aioli

Prep5 minutes mins

Total5 minutes mins

Servings 8 servings

Author Krissy Allori

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Basil Garlic Aioli sauce made from scratch only takes a few easy minutes and the result is a flavorful dip or spread that packs a real raw garlic punch.

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Video

Equipment

• Food Processor

Ingredients 

½x1x2x

• ▢ 4 tablespoons fresh basil about one large handful of leaves
• ▢ 1 tablespoon garlic minced (about 2-3 large cloves)
• ▢ 2 egg yolks
• ▢ 1 tablespoon lemon juice
• ▢ 1/2 teaspoon kosher salt
• ▢ 1/4 cup virgin olive oil
• ▢ 1/2 cup vegetable oil

Instructions 

• Place basil, garlic, yolks, lemon juice, and salt in food processor. Pulse to combine.
• Turn processor on and slowly pour in olive oil mixed with the vegetable oil. Process until aioli forms, about a minute. Turn processor off, scrap sides, process again until combined.
• Serve immediately or store in air tight container in refrigerator until ready to use. Makes approximately one cup.

Notes

Makes about 1 cup

• You can make homemade aioli sauce in the food processor, blender or with an immersion blender. I’ve made it using all three methods and I much prefer the immersion blender.
• This sauce will be thinner than mayonnaise.
• Once fully mixed, taste and add additional salt if desired.

Nutrition

Calories: 193kcal, Fat: 21g, Saturated Fat: 12g, Cholesterol: 48mg, Sodium: 147mg, Potassium: 4mg, Vitamin A: 120IU, Vitamin C: 1.2mg, Calcium: 9mg, Iron: 0.2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave me a comment below

This recipe was originally published in May 2018 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!