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    Home » Recipes » Appetizers

    Basil Garlic Aioli Recipe

    Published: May 18, 2020 · Updated: October 28, 2020 · By: Krissy · 102 Comments
    This post may contain affiliate links. Please read my disclosure policy.

    Jump to Recipe Print Recipe
    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.

    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!

    Basil Garlic Aioli sauce made from scratch

    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
    ingredients needed to make Basil Garlic Aioli

    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.

    Aioli sauce with basil and garlic

    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.
    How to make homemade Basil Garlic Aioli

    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.
    Basil Garlic Aioli sauce and french fries
    • Chipotle Aioli
    • Green Chile Aioli
    • Roasted Red Pepper Aioli
    • Remoulade
    • Spicy Cilantro Lime Aioli
    • Homemade Sesame Mayonnaise
    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.

    Basil Pesto Aioli

    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.
    4.86 from 71 votes
    Print Pin Rate SaveSaved!

    CLICK TO PLAY RECIPE VIDEO

    Course: Appetizer
    Cuisine: American
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Scale: 8 servings
    Recipe Created By: Krissy Allori

    Ingredients

    • 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
    • ½ teaspoon kosher salt
    • ¼ cup virgin olive oil
    • ½ 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 INFORMATION

    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
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    This recipe was originally published in September 2019 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!

    Reader Interactions

    Comments

    1. FREDRICK

      January 22, 2023 at 5:17 pm

      4 stars
      I added an extra handful of fresh basil and 1/4 less oil to make it thicker. I substituted olive oil with avocado oil. Came out perfect.

      Reply
    2. Jennifer

      September 26, 2022 at 10:02 pm

      Made this tonight. Love, love, love this recipe!! Easy to make and taste outstanding!!

      Reply
    3. Luis Magana

      August 31, 2022 at 1:32 pm

      4 stars
      Easy to make and goes well on a sandwich.

      Reply
    4. Kristin

      July 07, 2022 at 3:25 pm

      What can I sub for the egg yolks — also don’t love the idea of raw yolks.

      Reply
      • Krissy

        July 19, 2022 at 11:33 am

        I apologize for the delay in responding - I was away on vacation and summer with the family is always super busy. To answer your question, I don't know how to may aioli or mayo without eggs. Sorry!

        Reply
    5. Maary

      June 24, 2022 at 11:08 pm

      sounds amazing....flax egg sub? does that work?

      Reply
      • Krissy

        July 19, 2022 at 11:38 am

        I've used flax egg substitute for other recipes, but never aioli. Not sure it would work.

        Reply
    6. Courtney

      May 08, 2022 at 6:56 am

      Looks amazing! How long does this last? How early in advance can I make it?

      Reply
      • Krissy

        May 15, 2022 at 5:41 am

        This is best if used the day-of. Fresh basil can get gross after some time.

        Reply
    7. Suzan

      October 24, 2021 at 1:59 pm

      5 stars
      How would dried basil work ?

      Reply
      • Krissy

        October 31, 2021 at 5:54 am

        It will, but it definitely won't taste the same.

        Reply
    8. Deanna Bayer

      September 04, 2021 at 6:10 am

      5 stars
      I make this with Avocado Oil. We love it.

      Reply
    9. Diana

      August 15, 2021 at 12:33 pm

      5 stars
      Absolutely amazing! Definitely goes to the keep recipes!!!!!

      Reply
    10. Maria

      March 15, 2021 at 10:04 am

      4 stars
      I used mayo, I’m not trying to get salmonella from raw eggs and it came out really good

      Reply
      • Krissy

        March 16, 2021 at 6:03 am

        Totally okay to do that. Just so you know, I have been making my own homemade mayo for years using raw eggs (from my backyard chickens) along with lemon juice, vinegar, oil, etc. and we've never had an issue. I'm just careful to wash the eggs really well before I crack them.

        Reply
      • Kelly

        July 02, 2022 at 12:36 pm

        What do you think mayo is made of lmao

        Reply
      • Randi

        July 17, 2022 at 7:53 am

        You do realize that there are raw eggs in mayonnaise, right?

        Reply
    11. Kay

      September 06, 2020 at 7:38 pm

      Sounds yummy! I would purchased pasteurized eggs for this recipe. It is possible to make pasteurized eggs yourself too.

      Reply
      • Krissy

        September 15, 2020 at 6:48 am

        I have no idea how to pasteurize eggs myself. I have my own chickens so I just wash the shells really well before I crack them and they're always extremely fresh. I use these eggs when I make mayo (we never buy store bought anymore) and we've never had any issues.

        Reply
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