Less than 10 minutes to make and only 6 ingredients, this Basil Aioli adds incredible flavor to so many meals. It's a simple recipe that never gets old and you can make so many different dinners with this.
1/2cupfresh basil leavesroughly chopped, and lightly packed
1/2tspsea salt
1/4 tspground black pepper
Instructions
Start by adding the egg, optional garlic, Dijon mustard, and vinegar to a blender or food processor.
Blend on low speeds, 3-5 on a Vitamix, and slowly add the oil in a thin steady stream. Be sure to add the oil slowly allowing it to completely emulsify before adding more. Or if using a food processor, keep the motor running while adding the oil through the top.
When all the oil has been added and the aioli is very thick, add the basil and blend just to combine. If it's too thick to blend, stir to combine. Or pulse to combine the basil if using a food processor.
Season to taste with sea salt and pepper and serve as desired.
Store any leftovers in an airtight container in the fridge for up to 1 week. I recommend eating it within 3-4 days because sometimes the basil will turn brown after that. It all depends on the freshness of the basil, my garden basil lasts for a week, and store bought only lasts 3-4 days.
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Notes
This recipe makes 1 1/2 cups aioli plus or minus a bit depending on how much basil you use. If I have lots in the garden, I'll use as much as 1 cup chopped basil.If you're not comfortable with raw egg, you can sub in your favorite high quality mayonnaise, then mix in the rest of the ingredients, omitting the sea salt. It's not nearly as good as from scratch, but it does work in a pinch.