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
Full Recipe Instructions
Basil Pesto Aioli
CLICK TO PLAY RECIPE VIDEO
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
- 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 2014 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don't worry - the recipe hasn't changed!
Gwendolyn
very easy to follow and tastes amazing! i put in extra garlic to make it pack a punch! honestly fool proof recipe!
FREDRICK
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.
Jennifer
Made this tonight. Love, love, love this recipe!! Easy to make and taste outstanding!!
Luis Magana
Easy to make and goes well on a sandwich.
Kristin
What can I sub for the egg yolks — also don’t love the idea of raw yolks.
Krissy
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!
Damien
You could always ‘temper’ the egg yolks over a double boiler, whisk it constantly until it hits 140- you gotta keep whisking it or it’s gonna cook and turn into scrambled eggs- and once it cools down to room temp then make the aioli. I haven’t tried this before but it would atleast cook the yolks of them being raw was the issue.
Maary
sounds amazing....flax egg sub? does that work?
Krissy
I've used flax egg substitute for other recipes, but never aioli. Not sure it would work.
Courtney
Looks amazing! How long does this last? How early in advance can I make it?
Krissy
This is best if used the day-of. Fresh basil can get gross after some time.
Suzan
How would dried basil work ?
Krissy
It will, but it definitely won't taste the same.
Deanna Bayer
I make this with Avocado Oil. We love it.
Diana
Absolutely amazing! Definitely goes to the keep recipes!!!!!
Maria
I used mayo, I’m not trying to get salmonella from raw eggs and it came out really good
Krissy
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.
Kelly
What do you think mayo is made of lmao
Randi
You do realize that there are raw eggs in mayonnaise, right?
Kay
Sounds yummy! I would purchased pasteurized eggs for this recipe. It is possible to make pasteurized eggs yourself too.
Krissy
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.