Basil Garlic Aioli

Cook Meter: Amateur
Cost Meter:  $

What do you do when you visit a friend and their garden is overrun with basil. Steal as much as you can and get into the kitchen that's what!

Fresh basil is one of my most favourite smells in the world. In the supermarket I caught myself sniffing a rather aromatic bunch whilst saying to myself, "Oooohh that is so good".  When I looked up a couple took a step back from me as I walked past, in case the crazy was contagious.

I love making aioli and thought seeing I have basil, why not chuck some in.  You can use this aioli for almost anything, a dip, a spread or the base for a potato salad.


A large bunch of basil
2 cloves of garlic
1 tsp of dijon mustard
a squeeze of lemon juice
1 egg
1/2 cup of olive oil
1/2 cup of canola oil

You probably don't need that much oil but its all about getting the consistency that you prefer.


1. In a food processor whizz up garlic, basil and salt.

2.  Add egg and mix and then slowly add the oils whilst keeping the food processor running.

3. You will notice that the mixture starts to get a mayo like consistency and the basil etc is completely blended.

4.  It's at this point that I transferred into a bowl and added the rest of the ingredients and hand whisked.  You don't need to do this but I prefer it so that I can get it the thickness that I like. Plus it's easier for me to stick my finger in a bowl to taste.

That's all there is to it. Once you have tried the recipe, vary to the ingredients to whatever you prefer.  Get a little experimental!


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