Name: Basil Garlic Aioli Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mediterranean
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

Introduction

Basil Garlic Aioli is a creamy, flavorful sauce that brightens up sandwiches, grilled vegetables, or seafood. With fresh basil and garlic, this homemade aioli adds a delicious herbaceous twist to your dishes.

A white plate holds a pile of golden-brown potato fries with a slightly crispy texture and some darker edges from roasting. In front of the fries is a small silver metal cup filled to the brim with a creamy green sauce, speckled with herbs, thick enough to coat the fries well. A woman's hand is holding one fry dipped halfway into the sauce, showing the sauce clinging smoothly to the fry's surface. The setting is on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: Place fresh basil, minced garlic, egg yolks, lemon juice, and kosher salt in a food processor. Pulse briefly to combine the ingredients evenly.
Step 2: With the processor running, slowly pour in the olive oil mixed with the vegetable oil. Continue processing until the aioli thickens and emulsifies, about one minute. Stop to scrape down the sides and process again until smooth.
Step 3: Use the aioli immediately or transfer it to an airtight container and refrigerate until ready to serve. This recipe yields about one cup of aioli.

Tips & Variations

For a milder garlic flavor, roast garlic cloves before mincing and adding to the aioli.
Use avocado oil instead of vegetable oil for a lighter taste and healthier fat profile.
Add a pinch of smoked paprika or cayenne for a subtle smoky or spicy kick.
If you prefer a thicker aioli, chill it for at least 30 minutes before serving.

Storage

Store the basil garlic aioli in an airtight container in the refrigerator for up to 3 days. Before using, give it a good stir. Serve chilled or at room temperature. Because it contains raw egg yolks, consume it within this timeframe for best safety and freshness.

How to Serve

The image shows a small round metal bowl filled with creamy light green sauce speckled with darker green herbs, placed on a white plate. Around the bowl are thick, golden-brown fries seasoned with herbs, some with slightly crispy edges and visible texture. The plate rests on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pasteurized eggs to make aioli?

Yes, pasteurized eggs are a safer choice when making aioli at home, especially since the recipe uses raw yolks. They reduce the risk of foodborne illness without altering the flavor.

What can I use basil garlic aioli on?

This aioli is perfect as a spread for sandwiches, a dip for fries or vegetables, or a sauce for grilled meats and seafood. Its fresh basil and garlic notes complement many dishes.

Basil Garlic Aioli Recipe

Print Recipe

★★★★★

4.6 from 101 reviews

This Basil Garlic Aioli is a creamy, flavorful sauce made from fresh basil, garlic, egg yolks, and a blend of olive and vegetable oils. It’s perfect as a dip, spread, or accompaniment to grilled vegetables, sandwiches, or seafood, bringing a fresh, herby, and garlicky punch to your dishes.

Author: Lena
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 1 cup 1x
Category: Sauce
Method: Blending
Cuisine: Mediterranean

Ingredients

Scale

Fresh 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

Seasoning

1/2 teaspoon kosher salt

Oils

1/4 cup virgin olive oil
1/2 cup vegetable oil

Instructions

Prepare Ingredients: Place 4 tablespoons fresh basil, 1 tablespoon minced garlic, 2 egg yolks, 1 tablespoon lemon juice, and 1/2 teaspoon kosher salt into a food processor. Pulse gently to begin combining the ingredients.
Emulsify the Aioli: Turn the food processor on, and while it is running, slowly drizzle in 1/4 cup virgin olive oil mixed with 1/2 cup vegetable oil. Continue processing until the mixture thickens and emulsifies into a smooth aioli, which should take about one minute. Turn off the processor, scrape down the sides to ensure everything is well incorporated, and pulse again briefly if needed.
Serve or Store: Use the aioli immediately as a dip or spread, or store it in an airtight container in the refrigerator. It will keep well for several days. This recipe makes approximately one cup of basil garlic aioli.

Notes

This aioli contains raw egg yolks; for safety, ensure eggs are fresh or use pasteurized eggs if preferred.
You can adjust the amount of garlic or basil according to your taste preference.
To make this recipe vegan or egg-free, substitute egg yolks with vegan mayonnaise or silken tofu and adjust emulsification accordingly.
The aioli pairs excellently with grilled meats, roasted vegetables, or as a sandwich spread.
Store in the refrigerator and use within 3-4 days for best quality.

Keywords: basil aioli, garlic aioli, homemade aioli, basil sauce, garlic sauce, Mediterranean sauce, dipping sauce, easy aioli