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
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 April 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!
Stef
I love the idea of using this with potatoes. I have a ton of potatoes in the house right now and totally want to try this with the basil in our garden. You made me hungry!!
Michael Wurm Jr.
Aioli is my FAVORITE!! I've never had this flavor combination. It was SO delicious! Thank you!!
xo Michael
Kim - Today's Creative Life
I just introduced Ranch with Fries to my 87 MIL, I bet she's really love this too!
Rachael Yerkes
This tastes so stinking good! I want to dip everything in it
Tina
Can this be canned?
Krissy
I've never canned aioli so I have no idea. Sorry!
Pam
Oh.my.goodness! Thick, creamy, pure heaven! Put it on a turkey sandwich on sourdough with fresh tomato and it was to die for!
Mallory
I made this exactly as shown. It’s insanely good. I put it on a turkey sandwich with sour dough and arugula. AMAZING.
Krissy
So glad you liked it!!!
patrick
HELLO,
Aioli is not american cuisine like it is suggested and written in your blog. It is a traditional Mediterranean sauce found from Spain,Provencal France and the southern coast of Italy.
Thank you
Krissy
Hi Patrick, I didn't know that! The Mediterranean is on my bucket list of places to visit (and eat until I can't eat anymore). Question for you... would it be wrong for me to consider my version as American since it's not traditional?
Gayle Dunning
I have about 1/4 cp of homemade basil pesto, do you think if I add egg yolks lemon juice and extra avacado oil it will be ok? I want to use for salmon burgers spread.
Thanks
Krissy
I have no idea how thick it will be, but I think it will be a delicious spread!
Carrie
Made this today with homemade frys and wow it was amazing. Sooo good I couldn’t stop talking about it. thanks for the great recipe
Krissy
Glad it turned out. Thank you!
Ivette
Tried this today and it turned out great. The only thing I would do differently would be to add only 1/4 tsp salt. Mine was way too salty.
Darlis
I substituted the basil with parsley and it tastes great. Plus I only used olive oil, yum.
Renee
Oh my word-- I came across this recipe when I was looking at your pulled pork recipe (brining right now). I just whipped it up & it is amazing!!
Sarq
I made this today and it's super runny! Probably the consistency of water. What happened? Can I fix it?
Krissy
Hi Sara, I replied to someone else and we figured they didn't add enough basil. Could that be it?
Brooke
This was very good! How long does it stay in the fridge for?
Krissy
I would say at least a week.
Katie
I've cut vegetable oil out of my diet. How would I substitute that?
Krissy
avocado oil, perhaps?
Cami
I cant use olive oil: a family member is allergic. Is there a good substitute?
Krissy
Not that I know of.
Tim
Can you somehow cook the egg yolks ?
Krissy
I know this grosses a lot of people out, but essentially they're not cooked. As long as you use good quality pasteurized eggs, you should be good to go.
Patti
The easiest best aioli recipe..finally found one! And it gets quite thick which I loved.
Melissa
I made this today with avocado oil instead of veggie oil, and it came out thick and perfect. Thank you so much for sharing this recipe! It is delicious!
Krissy
Awesome! I'll have to try that next time! -Krissy
Elizabeth Woolfolk
Mine came out really thin...is that normal?
Krissy
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
Terry
Recipe sounds yummy but ingesting something with raw egg makes me very nervous!
Krissy
I hear ya! If it makes you feel any better, I've never gotten sick. 🙂 -Krissy
Lisa
I got VERY ILL ingesting raw egg yolks!! Not worth it 🙁
Krissy
Oh no! I've always been told that the quality and freshness of the eggs make all the difference.
Guest
The standard mayonnaise that you buy from the supermarket or get in deli sandwiches is made with raw egg yolks. All mayo is.
Abbie Rolf
An alternative would be to use pasteurized egg yolks from a carton instead of fresh.
Missy
How is the egg prepared for the aioli? Do you use the raw egg yolk?
Krissy
Yep! I hope that doesn't gross you out because its WONDERFUL! Krissy
Lauren Meinecke
Due to health issues, I cannot use veg oil....is there any reason why all evoo wouldn't work?
Krissy
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
Randal Doerner
Avocado oil.
Carmen
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!
Krissy
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
Em
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!!!
Krissy
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
Belle
can I substitute another ingredient for the egg yolk?
Krissy
Hi Belle, I know of no other way to make aioli than with egg yolk. Sorry. 🙁 Krissy
Carole
You can. Do a google search. You'll find a recipe.
Sue
How long will this keep in the frig? I assume it cannot be frozen?
Krissy
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
Sarah
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!
Sarah
Nevermind! I see them now!
Veronica @ Big Blue House
Oh yummy! I've got a whole bunch of basil in the garden that's just waiting to be turned into this!!