This easy Basil Aioli is a creamy, garlicky sauce made with fresh basil, mayonnaise, and Greek yogurt. It comes together in about 5 minutes and does not need lemon, so the fresh basil remains the star of the sauce.
Use it as a sandwich spread, burger topping, vegetable dip, or creamy sauce for grilled chicken, fish, and roasted potatoes.
Unlike my Basil Pesto without Pine Nuts, which is made with olive oil, Parmesan, and walnuts, this basil aioli has a creamy mayonnaise and Greek yogurt base that works best as a dip or spread.
🔍 At a Glance
- ⏱️ Ready in: 5 minutes ( min. prep, min. cook)
- 👥 Yields: About 3/4 cup
- 📌 Main Ingredients: Mayonnaise, Greek yogurt, fresh basil, and garlic
- 🔥 Cook Method: No-cook; food processor or blender
- 😋 Flavor Profile: Creamy, fresh, garlicky, and lightly peppery
- 📝 Great For:Sandwiches, burgers, fries, vegetables, chicken, and seafood
Table of Contents
Why This Recipe Works
- The mayo-to-yogurt ratio keeps it creamy: Using twice as much mayonnaise as Greek yogurt lightens the sauce without making it thin or overly tangy.
- A full cup of basil gives it real flavor: Firmly packed fresh basil ensures the sauce tastes distinctly herbaceous instead of like lightly flavored mayonnaise.
- Blending distributes the garlic evenly: Processing the garlic with the creamy base prevents harsh pieces of raw garlic and creates a smooth, balanced sauce.
Ingredients & Why They Matter
- Duke’s Mayonnaise: The rich, creamy base of the sauce. Duke’s has a tangy flavor, so the recipe does not need additional lemon juice. Another full-fat mayonnaise can be used, but you may need to adjust the optional salt depending on the brand.
- Plain Greek Yogurt: Lightens the mayonnaise while keeping the sauce thick and creamy. Use plain Greek yogurt rather than regular yogurt, which can make the aioli thinner.
- Fresh Basil Leaves: Use one firmly packed cup of fresh leaves for a strong basil flavor. Remove any thick or woody stems before measuring.
- Garlic: One large raw garlic clove gives the aioli a noticeable garlic flavor without overpowering the basil. A very large or especially pungent clove can be reduced slightly.
- Black Pepper or Red Chili Flakes: Black pepper adds gentle warmth, while red chili flakes give the sauce a spicier finish. Choose one based on the flavor you prefer.
- Morton Kosher Salt: This is optional because mayonnaise brands vary significantly in saltiness. Blend the sauce first, taste it, and add up to 1/8 teaspoon only when needed.
Find the full ingredient list and exact measurements in the recipe card below.
Creamy Basil Aioli Step by Step
- Blend until smooth, then season to taste. Add the mayonnaise, Greek yogurt, basil, garlic, and black pepper or red chili flakes to a food processor or blender. Blend until smooth and creamy, scraping down the sides as needed. Taste, then add 1/8 teaspoon Morton kosher salt only if needed and blend again briefly to combine.
💡Bri’s Best Tip
Use a food processor so the garlic is finely chopped and evenly distributed throughout the aioli. This prevents harsh pieces of raw garlic and gives every bite a more balanced flavor.
Pro Tips for Perfect Basil Aioli
- Dry the basil thoroughly: Pat the washed basil completely dry so excess water does not thin the aioli.
- Use a small food processor: A mini food processor keeps this small batch close to the blade, helping the basil and garlic blend more evenly.
- Pack the basil firmly: Press the leaves into the measuring cup so the sauce has enough basil flavor to balance the creamy base.
- Scrape down the bowl: Stop once or twice to scrape down any basil leaves stuck above the blade, then continue blending until the sauce is evenly green.
- Chill before serving: Refrigerate the aioli for 15–30 minutes to let the basil and garlic flavors blend.
Common Mistakes
- Adding salt before tasting: Mayonnaise is already seasoned and varies by brand. Blend the sauce without salt, taste it, and add 1/8 teaspoon Morton kosher salt only if needed.
- Using too much raw garlic: More than one large clove can overpower the basil, and the garlic flavor becomes stronger as the aioli rests.
Swap It Up: Variations to Try
- Make it spicy: Add extra red chili flakes to taste for more heat.
- Add lemon: Zest in about 1/2 of a lemon. Use only the zest so the sauce does not become too thin or watery.
- Use sour cream: Replace the 1/4 cup Greek yogurt with 1/4 cup full-fat sour cream for a richer sauce with a milder yogurt flavor.
How to Use Basil Aioli
This creamy basil aioli works as a dip, sandwich spread, burger topping, or finishing sauce. Serve it immediately, or chill it for 15–30 minutes so the basil and garlic flavors have time to blend.
- Burgers: Spread it over my Grilled Hamburger Recipe or Stovetop Hamburger Patties in place of traditional burger sauce.
- Chicken: Spoon it over Grilled Boneless Chicken Thighs or use it as a creamy spread for these Chicken Pita Pockets.
- Potatoes: Serve it as a dipping sauce with Oven Roasted Yukon Gold Potatoes or crispy Air Fryer Smashed Potatoes.
- Pizza: Use it as a dipping sauce for pizza and breadsticks. You can also find more pairing ideas in my guide to Dipping Sauces for Pizza.
- Vegetables: Serve it with roasted asparagus, zucchini, broccoli, carrots, or fresh vegetables as an easy appetizer or snack.
- Sandwiches and wraps: Spread it on turkey sandwiches, grilled chicken sandwiches, wraps, paninis, or breakfast sandwiches.
For another easy way to use a large bunch of fresh basil, try my Basil Pesto without Pine Nuts.
Basil Aioli
Equipment
Ingredients
- 1/2 cup mayonnaise preferably Duke’s
- 1/4 cup plain Greek yogurt
- 1 packed cup fresh basil leaves thick stems removed
- 1 large clove garlic peeled
- freshly cracked black pepper or red chili flakes to taste
- 1/8 teaspoon Morton kosher salt optional, depending on your preference and the saltiness of the mayonnaise
Instructions
- Blend until smooth, then season to taste. Add the mayonnaise, Greek yogurt, basil, garlic, and black pepper or red chili flakes to a food processor or blender. Blend until smooth and creamy, scraping down the sides as needed. Taste, then add 1/8 teaspoon Morton kosher salt only if needed and blend again briefly to combine.1/2 cup mayonnaise1/4 cup plain Greek yogurt1 packed cup fresh basil leaves1 large clove garlicfreshly cracked black pepper or red chili flakes1/8 teaspoon Morton kosher salt
Notes
- Mayonnaise: Duke’s mayonnaise provides enough tang that this sauce does not need lemon juice. Other full-fat mayonnaise brands can be used.
- Seasoning: Use freshly cracked black pepper for gentle warmth or a pinch of red chili flakes for noticeable heat; you do not need both.
- Salt: Blend and taste the aioli before adding salt. Add up to 1/8 teaspoon Morton kosher salt only when needed.
- Basil prep: Wash the leaves, dry them thoroughly, remove thick stems, and pack them firmly into the measuring cup.
- Blending: A mini food processor or narrow blender container works best for this small batch. Stop and scrape down the sides as needed.
- Storage: Refrigerate in an airtight container and use within 3–4 days. Stir before serving and do not freeze.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQs
No. This basil aioli is a creamy condiment made primarily with mayonnaise and Greek yogurt. Pesto is generally made with basil, olive oil, cheese, garlic, and nuts. Aioli works well as a dip or spread, while pesto is commonly used as a pasta sauce or finishing sauce.
No. Duke’s mayonnaise already has a tangy flavor, and leaving out lemon keeps the sauce creamy and basil-forward. You can add 1–2 teaspoons of lemon juice when you want a brighter, more acidic sauce.
Yes. Prepare it several hours before serving and keep it covered in the refrigerator. The garlic flavor will become slightly stronger as the sauce rests.
Store the aioli in an airtight container in the refrigerator and use it within 3–4 days. Stir it before serving if a small amount of liquid separates.
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