Easy bAsil Aioli


(less than 10 minutes!)

10 minutes or less to make in a blender and perfect for everything from the grill or in my Classic Chicken Salad!


step 1

Start by measuring out the ingredients listed. You'll find all the substitutions on the blog, along with tips and lots of ideas.


step 2

Start by removing all the basil leaves and discarding the stems.


step 3

Next roughly chop the basil. You want 1/2 cup of lightly packed chopped basil for a good amount of flavor, but you can use up to 1 cup.


step 4

Add the egg, Dijon mustard, optional garlic and white wine vinegar to a blender or food processor and combine.


step 5

Add the oil in a thin steady stream with the blender or food processor running. Only add oil as it's emulsified to be sure your sauce is fail proof (more tips on the blog)


step 6

When all the oil has been added and the aioli is thick, add the basil and blend or pulse just to combine before seasoning to taste with sea salt and pepper.


step 7

Serve the Basil Aioli immediately or refrigerate for up to 3-4 days. The basil will go brown eventually over time.

3 key tips

1. Use fresh basil from the farmers market or the garden to make this basil aioli taste best and last longer.

2. try subbing in tarragon for a really tasty option.

3. enjoy this will anything grilled or on sandwiches and wraps.


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