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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 like a French Dip and tasty homemade burgers, but it also pairs deliciously well with air fryer fries! Don’t forget fancy dinners too – if you’re cooking a prime rib roast, you can serve this aioli as a dipping sauce if you don’t want to make horseradish sauce.
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 stuffed burger or a prime rib 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.
More Aioli Recipes May Like
- Chipotle Aioli
- Green Chile Aioli
- Roasted Red Pepper Aioli
- Remoulade
- Spicy Cilantro Lime Aioli
- Homemade Sesame Mayonnaise
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Video
Equipment
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
Nutrition information is automatically calculated, so should only be used as an approximation.
This recipe was originally published in November 2017 and has been updated with helpful information, ingredient and process photos, as well as recipe tips. Don’t worry – the recipe hasn’t changed!
Mine came out really thin…is that normal?
Mine was pretty thin too. The thickest aioli I’ve ever made was my chipotle aioli – all the others were rather thin and best used as a spread or a dip. -Krissy
Recipe sounds yummy but ingesting something with raw egg makes me very nervous!
I hear ya! If it makes you feel any better, I’ve never gotten sick. 🙂 -Krissy
I got VERY ILL ingesting raw egg yolks!! Not worth it 🙁
Oh no! I’ve always been told that the quality and freshness of the eggs make all the difference.
The standard mayonnaise that you buy from the supermarket or get in deli sandwiches is made with raw egg yolks. All mayo is.
An alternative would be to use pasteurized egg yolks from a carton instead of fresh.
How is the egg prepared for the aioli? Do you use the raw egg yolk?
Yep! I hope that doesn’t gross you out because its WONDERFUL! Krissy
Due to health issues, I cannot use veg oil….is there any reason why all evoo wouldn’t work?
Hi Lauren, EVOO would work, but the aioli might not be as thick. If you don’t mind a thinner aioli, then you’re good to go! -Krissy
Avocado oil.
Hello! Can I use a regular blender instead of a food processor? I love home made mayo, but can not get it right. Any advise? I’m doing something wrong. Help!
Hi Carmen, I have a Blendtec and love it, but have always used my food processor to make my aioli. I think if you got the speed setting right, a blender would do the trick. I just don’t know what that is. Krissy
I’m going to make this tonight. Sounds amazing! And perfect for sweet potato fries. I’ll leave another review after I make it. Here’s the thing though…I have been looking online for over an hour, trying to find a way to replicate my favorite restaurant’s chipotle pesto peanut aioli sauce. I know it sounds like a weird combo but it’s honestly the tastiest thing ever. So I’m going to try to combine your chipotle aioli recipe with this one…and maybe add some peanut butter? I’m nervous…we’ll see what happens. That said…if you feel like giving it a shot sometime and come up with a yummy result, I would be FOREVER GRATEFUL!!!
In my option, peanut butter makes everything better! If you happen to make it your way, please let me know how it turns out! Krissy
can I substitute another ingredient for the egg yolk?
Hi Belle, I know of no other way to make aioli than with egg yolk. Sorry. 🙁 Krissy
You can. Do a google search. You’ll find a recipe.
How long will this keep in the frig? I assume it cannot be frozen?
Hi Sue, I haven’t tried freezing aioli before. I would think it would last 4-7 days in the frig? Not sure… we usually devour it the day I make it. We’re big fry dippers in our house! – Krissy
This sounds great! However, I don’t see egg yolk in the ingredient list but they are mentioned in the instructions. How many egg yolks did you use? Thanks!
Nevermind! I see them now!
Oh yummy! I’ve got a whole bunch of basil in the garden that’s just waiting to be turned into this!!