Go Back
+ servings
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.
Print

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.
Course Appetizer
Cuisine American
Prep Time 5 minutes
Total Time 5 minutes
Servings 8 servings
Calories 193kcal

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.

Video

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

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