Basil aioli is a bold flavored and creamy dipping sauce with a garlicky kick that's ready in 5 minutes. Use this versatile garlic basil sauce on sandwiches, roasted vegetables, or potatoes; or as a dipping sauce for french fries or tater tots!
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If you love pesto but can't be bothered to make it from scratch, this basil aioli sauce is the next best thing.
Garlicky, herby, creamy, and full of savory flavor, like this Sriracha aioli, use it as a condiment on sandwiches, drizzle it on roasted vegetables, or as a dipping sauce for french fries.
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⭐️ Why This Aioli is the Best
- Excellent way to use up basil from the garden or your CSA box
- Bold flavored & creamy dipping sauce or condiment with a garlicky kick
- Condiment that's vegetarian, dairy free, and gluten free
- Quick & easy basil pesto aioli recipe with 4 simple ingredients & ready in 5 minutes
- Use this versatile pesto mayo on sandwiches, roasted vegetables, or potatoes; or as a dipping sauce for french fries, tater tots, or chicken tenders
💬 What is Aioli?
Traditionally, aioli was an emulsion of olive oil and garlic that featured heavily in Mediterranean cuisine.
However, more modern versions of aioli are very similar to mayo, as they are made with either store-bought or homemade mayonnaise, and seasoned with garlic as well as other flavors like herbs, spices, or even hot sauce.
To learn more about aioli, check out this article from Bon Appétit.
🌿 Ingredient Notes
- Mayonnaise - You can use full fat or low-fat mayonnaise here, but the full fat mayo will have a richer flavor.
- Fresh basil leaves - adds fresh herby aromatics
- Garlic - Using fresh garlic is always the best way to go when you want intense garlicky flavor, but jarred garlic will work as well.
- Fresh lemon juice - Adds bright citrus flavor; you can use store-bought lemon juice if needed, but the flavor won't be as lemony.
📝 Variations & Substitutions
- Vegan option: Substitute plant-based/vegan mayonnaise to make this a vegan dipping sauce.
🔪 How to Make Basil Aioli
Into a food processor or blender, add mayonnaise, fresh basil, garlic, lemon juice, and salt.
Blend for a couple of minutes, occasionally scraping down the sides with a rubber spatula, until smooth and creamy.
*If no blender or food processor: Finely chop the basil & garlic, then add to a small bowl. Mix in the remaining ingredients and stir until well combined.
Serve immediately or transfer to an airtight container and refrigerate until ready to serve.
👩🏼🍳 Expert Tips
- Storage: Although this pesto aioli is best served the same day, you can cover and store it in the fridge for up to 7 days.
- Use a food processor, blender, or immersion blender for the best results.
- How to freeze: Transfer sauce to a freezer bag and store in the freezer for up to 3 months. To thaw, place in refrigerator overnight. If your aioli separates, give it a few whirls in a blender or food processor to re-emulsify it.
- Make ahead: Make sauce and store it in the refrigerator for up 24 hours ahead of time.
🍟 How to Serve Basil Aioli
Garlic basil mayo can be used in a variety of ways. Anytime you want to add bold savory flavor and creaminess, this easy condiment will do the trick. Here are some of my favorite ways to use it:
- Spread it on your favorite sandwiches or burgers, like this chicken focaccia sandwich
- Use it as a dipping sauce for tater tots, zucchini and corn fritters, sweet potato fries, or onion rings
- Drizzle it over salmon, potatoes, or roasted vegetables, like roasted carrots and green beans
💬 Frequently Asked Questions
For this recipe, we use mayonnaise, basil leaves, garlic, lemon juice, and salt.
Traditionally, aioli meant an emulsion of olive oil and garlic. However, today it can mean any flavored mayonnaise made with spices, herbs, etc.
Aioli is made by combining garlic and oil, and mayo is made using egg yolks, oil, vinegar, sugar, and salt.
🍽 Related Recipes
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Easy Basil Aioli Recipe
Ingredients
- ½ cup mayonnaise
- 1 cup fresh basil leaves (about two large handfuls)
- 1 Tablespoon fresh garlic, minced (2-3 cloves)
- 1 Tablespoon fresh lemon juice
- ⅛ teaspoon salt
Instructions
- Into a food processor or blender, add mayonnaise, fresh basil, garlic, lemon juice, and salt.
- Blend for a couple of minutes, occasionally scraping down the sides with a rubber spatula, until smooth and creamy.
- *If no blender or food processor: Finely chop the basil & garlic, then add to a small bowl. Mix in the remaining ingredients and stir until well combined.
- Serve immediately or transfer to an airtight container and refrigerate until ready to serve.
Notes
- Storage: Although this pesto aioli is best served the same day, you can cover and store it in the fridge for up to 7 days.
- Use a food processor, blender, or immersion blender for the best results.
- How to freeze: Transfer sauce to a freezer bag and store in the freezer for up to 3 months. To thaw, place in refrigerator overnight. If your aioli separates, give it a few whirls in a blender or food processor to re-emulsify it.
- Make ahead: Make sauce and store it in the refrigerator for up 24 hours ahead of time.
Kim says
Yum! I used it on grilled portobello burgers last night and everyone raved about the aioli. I'm already thinking about all of the ways I can use it, but I think I am going to serve it with roasted potatoes next time. It's definitely a repeat recipe!
MaryAnne says
I bet it was delicious on the portobello burgers! So glad you liked it, Kim!