Basil Aioli

5 from 1 vote

This easy Basil Aioli is creamy, garlicky, and packed with fresh basil. Greek yogurt balances the richness of the mayonnaise, and the entire sauce comes together in a food processor or blender in about 5 minutes.

Prep Time5

Total Time5

Course: Sauce/Dip

Cuisine: American

Diet: Gluten Free, Vegetarian

Servings: people

Author: Brianna May

Equipment

Mini Food Processor

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 mayonnaise
1/4 cup plain Greek yogurt
1 packed cup fresh basil leaves
1 large clove garlic
freshly cracked black pepper or red chili flakes
1/8 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