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Basil Aioli

Total time 30 mins
Yield Makes 1 cup
This basil spread is a must for sandwiches and appetizers.


  • 1 cup loosely packed basil leaves
  • 1/2 cup extra-virgin olive oil
  • 1/2 cup canola oil
  • 2 egg yolks
  • 2 cloves garlic, minced
  • 1/2 teaspoon each dried mustard, lemon juice, salt, and pepper

Nutrition Information

  • calories 132
  • caloriesfromfat 99 %
  • protein 0.6 g
  • fat 14.5 g
  • satfat 1.7 g
  • carbohydrate 0.7 g
  • fiber 0.4 g
  • sodium 74 mg
  • cholesterol 27 mg

How to Make It

  1. Bring a large pot of salted water to boil. Dunk basil leaves into the boiling water for 20 seconds. Drain and squeeze out as much excess water as possible.

  2. In a blender, whirl blanched basil leaves with olive and canola oils. Empty into a measuring cup or small pitcher and reserve.

  3. In a medium bowl, whisk together egg yolks, garlic, mustard, lemon juice, salt, and pepper. Whisk in a drop of the basil oil; continue adding drops of oil, whisking until mixture thickens to a mayonnaise-like consistency. Continuing to whisk, pour in remaining basil oil in a very thin stream. Season with additional salt and pepper to taste.

  4. Note: Nutritional analysis is per tablespoon.

Cook's Notes

If you are concerned about salmonella or bacteria in raw eggs, use 1/2 cup pasteurized whole eggs (available at some grocery stores) in place of the egg yolks.