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Basil Garlic Aioli Recipe

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4 from 49 reviews

This Basil Garlic Aioli is a creamy, flavorful sauce made with fresh basil, garlic, and a blend of olive and vegetable oils. Perfect as a dip, spread, or accompaniment to sandwiches and grilled dishes, it offers a vibrant herbaceous twist on the classic aioli, made effortlessly in a food processor.

Ingredients

Herbs and Aromatics

  • 4 tablespoons fresh basil (about one large handful of leaves)
  • 1 tablespoon garlic, minced (about 2-3 large cloves)

Wet Ingredients

  • 2 egg yolks
  • 1 tablespoon lemon juice

Oils and Seasoning

  • 1/2 teaspoon kosher salt
  • 1/4 cup virgin olive oil
  • 1/2 cup vegetable oil

Instructions

  1. Combine Ingredients: Place the fresh basil leaves, minced garlic, egg yolks, lemon juice, and kosher salt into a food processor. Pulse the ingredients a few times to roughly combine and break down the basil and garlic.
  2. Incorporate Oils: While the food processor is running, slowly drizzle in the mixture of virgin olive oil and vegetable oil. Continue processing until the aioli emulsifies and thickens, which should take about one minute.
  3. Finish and Store: Turn off the processor, scrape down the sides to ensure all ingredients are evenly mixed, and pulse once more until fully combined. Serve the aioli immediately or transfer it to an airtight container and refrigerate until ready to use. This recipe yields approximately one cup of basil garlic aioli.

Notes

  • Use fresh basil for the best flavor; dried basil will not provide the same vibrant taste.
  • Ensure the egg yolks are at room temperature to help the emulsification process.
  • This aioli can be stored in the refrigerator for up to 3 days.
  • For a thicker consistency, slowly add oil more gradually during emulsification.
  • If concerned about raw eggs, use pasteurized eggs or an egg substitute suitable for emulsions.

Find it online: https://deliciousyum.com/basil-garlic-aioli-recipe/