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.
If you like this recipe you might also like:
- Chipotle Aioli
- Green Chile Aioli
- Roasted Red Pepper Aioli
- Remoulade
- Spicy Cilantro Lime Aioli
- Homemade Sesame Mayonnaise
Basil Pesto Aioli
RECIPE VIDEO WILL AUTOPLAY
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
- 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
- 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
This recipe was originally published in July 2016 and has been updated with more photos, helpful information and cooking tips. Don't worry - I didn't change the recipe!
Julie
I love aiolis on anything and everything and can't wait to try this one!
Allison
Oh my gosh - this looks AMAZING! I could eat it with a spoon. Ha!
Tayler Ross
I want to dip allllll the things in this aioli! It looks so good!
Donna Gillian
Would love to give the site and recipes an awesome rating however there isn’t a recipe for Roasted peppers and jalapeños, green chili, or chipotle. I know to use the basic recipe, I would like to know the quantity of the additional ingredients.
Krissy
I'm a little confused. Are you trying to find my other aioli recipes?
Sandy
The video attached shows how to make the other ailois but does not list amou ts. It would be nice to add these so we can ake them as well after watching.
Krissy
Agreed! Sorry about that! The search function on my site is pretty slick and if you just search for the word "aioli" all of my recipes will pop up.
Helen
Can I use cilantro instead of basil?
Krissy
Yep! It should turn out the same.
Heather
This was to die for!! I'm making it today for the second time because it's been on my brain again for weeks! I will never go back to just mixing stuff into mayonnaise ever again thanks to you. It makes such a difference!
Jordan Lewis
Delightful! I’m ever terrified of raw eggs, but this is just too good so i got over my fears! Really easy to make and you could easily customize! Will make again, thanks!:)
Ashi
What can I use to replace the egg yolks?
Krissy
The only way I make aioli and mayonnaise is with fresh eggs. I have no substitutions. Sorry!
Cait
how long does this keep in the fridge?
Krissy
Because of the basil, I would use within a few days.
Brittanie Chmiel
Mine came out super watery, do you know why? I used an immersion blender as well
Krissy
Sometimes it comes out thin. It has to do with the size of the egg yolk and how well it emulsified. Hope it still tasted good!
Laura
can you use canola oil instead of vegetable oil for this recipe?
Krissy
Yep. In fact, I've found that lite olive oil works fantastic too.
GAIL
What is the storage life of the basil pesto aoli?
Krissy
Because of the basil, I would use within a few days.
Diana
What does adding the vegetable oil do to the recipe? Have you made it with only the olive oil and is it still good using only EVOO?
Krissy
I've actually changed my process since I originally made this recipe because I now always make my own homemade mayo. I've found that Light olive oil (not EVOO or a combination of EVOO and veg oil) works and tastes the best plus it's better for you!